To Make Almond Milke
Take a rib of Mutton or Veale, or rather a Chicken, boyle it in faire water, put thereto French Barley, a Fennill root, a Parsly root, Violet leaves, Strawberry leaves, and Cinquefoyle leaves, and boyle them all together, till the meat be over boyled, then strayne out the liquor from the rest, while they are boyling blanch a proportion of Almonds answerable to the liquor, beat them well in a clean stone Morter, and then grind them therein with Rose water and Sugar, and when they are well ground put in all your liquor by little and little, and grind with them till they be all well Compounded, and then strayne it into a faire glasse, and use it at your pleasure.