Sir Kenelm Digby, in his closet of cookery, page 150, London, 1669, informs us was made in the following manner:

A hen, a handful of parsley, a sprig of thyme, three of spearmint, a little balm, half a great onion, a little pepper and salt, and a clove, as much water as will cover them; and this boiled to less than a pint, for one good porrengerful.

Hodge Podge

Take a pound of rump steaks, the same quantity of veal cutlets and mutton chops, and an ox-heel, cut them into pieces about an inch square, put the whole into a soup-pot, with an ounce of butter, let it stew softly, and turn it about, that it may get browned all over, then pour in five pints of water, with two ounces of barley, an onion, a small bundle of sweet herbs, or three drachms of soup herb powder, No. 459, enclosed in a bag, three heads of celery, a couple of turnips pared and cut in two, a large carrot scraped clean and split, three blades of bruised mace, two or three cloves, and half a dozen berries of black pepper; cover the sonp-pot very close, so that no steam can evaporate: if the lid does not fit tight, put a piece of paper over the pot, and then put the lid on; let it stew very gently for three hours; take out the spice, sweet herbs, and soup roots, pour the rest into a tureen, or soup dish, and season it with a little salt.

Ox-Heeljelly

The proportion of water to each heel is about a quart; keep it simmering gently for three or four hours, it will make a pint of strong jelly, •which is frequently used to add to mock turtle, and the calf's feet will do as well.

Jelly Broth Of Fragments

When you dress a large dinner, you may make good broth, at very small cost, by taking care of all the trimmings and parings of the meat, game, and poultry you are going to use; wash them well, and put them into a stewpan, with as much cold water as will cover them; set your stewpan on a hot fire; when it boils, take off all the scum, and set it to boil gently: put in two carrots, two turnips, a large onion, three blades of pounded mace, and a head of celery; some mushroom parings will be a great addition. Let it boil gently three or four hours, strain it through a silk sieve into a clean basin, and season it with salt.