To Make White-Broth With Almonds
First look that the Meat be clean washed, and then set it on the fire, and when it boyleth, scum it clean, and put some salt into the pot, then take Rosemary, Thyme, Hysop, and Marjerome, bind them together, and put them into the pot, then take a dish of sweet Butter, and put it also into the pot amongst the meat, and take whole Mase, and bind them in a cloath, and put them into the pot, with a quantity of Verjuice, and after that take such a quantity of Almonds as shall serve turne, blanch them, and beat them in the Morter, and then straine them with the broth when your Meat is in, and when these Almonds are strained put them in a pot by themselves, with some Sugar, a little Ginger, and also a little Rose water, then stir it while it boyle, and after that take some sliced Oringes without the kernels, and boyle them with the broth of the pot, upon a chafin-dish of coales, with a little Sugar, and then have some Sipits ready in a platter, and serve the meat upon them, and put not your Almonds in till it be ready to be served.