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Soak 12 shanks of mutton, then brush and scour them very clean. Lay them in a saucepan with 3 blades of mace, an onion, 20 Jamaica and 40 black peppers, a bunch of sweet herbs, a crust of bread, browned by toasting, and 3 quarts of water; set the saucepan over a slow fire or hearth, keep it covered, let it simmer, as gently as possible, five hours. Strain, and keep it in a cold place. You may add 1 lb. of lean beef.

Cut 2 lbs. of lean veal and some turnips into thin slices. Put a layer of veal and a layer of turnips into a stone jar, cover close and set it in a kettle of water. Boil two hours, then strain it. You may not have more than a tea-cupful of liquor, which is to be taken, a spoonful at a time, as often as agreeable. This has been known to stay on a weak stomach, when nothing else would.—Or: put a cow heel into a covered earthen jar or pan, with 3 pints of milk, 3 pints of water, 1 oz. hartshorn shavings, and a little fine sugar. Let it stand six hours in a moderate oven, then strain it.—Or: bake a neat's foot, in 2 quarts of water and 2 quarts of new milk, with ½ lb. sun raisins, stoned. When the foot is in pieces, set it by to get cold, and take off the fat. A tea-cupful, dissolved in warm milk or wine.

Pare all the crust off a penny roll, cut the crumb in slices, toast these on both sides, of a light brown. Have ready a quart of water, boiled, and cold, put the slices of bread into it, and boil gently until the liquor is a jelly, which you will ascertain, by putting some in a spoon, to cool. Strain through a thin cloth, and put it by for use. Warm a tea-cupful, add sugar, grated lemon peel, and wine or milk as you choose; for children the latter. This jelly is said to be so strengthening that one spoonful contains more nourishment than a tea-cupful of any other jelly.—Or: grate some crumbs very fine; put a large tea-cupful of water into a saucepan, with a glass of white wine, sugar and nutmeg to taste, make this boil, stir in the crumbs, by degrees,