B is for... Broth (& Beef)!

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.