Broth come la Francois (c.1728)
Take a piece of Beef, the rump part of a loin of mutten, and
a little piece of veal; boyle them well in water, not too much; Strain it, and
put the broth into an earthen pipkin and put to it a dosen or two of young
pidgeons cut in halfs, the sweetbreads or palates of veal, being soaked very
white; boyle these in the strong broth put it also lambstones and cocks combs,
to as as much of the broth as will a little more than cover them, and boyle
them & when these are allmost enough, put in the gravy of two leggs of
mutton, or such like quantity of good gravy, the juice of a lemon or two, the
brawn of a Capon or Partridge, that hath been boyled; some dryed toasts of a
two penny loaf. Lay in a great dish upon them the pidgeons, sweetbreads &c.
with broth enough to near fill the dish and so serve it to table.
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