vets, or Cabbage, which last must be put in at first,
as soon as the pot is skimmed ; and to colour the
bouillon it is good to put into it (sooner or later, ac-
cording to the coursness or fineness of whatyouput
in) Partridges or Wild-duck, or a fleshy piece of
Beef half rosted. Green-pease may some of them
be boiled a pretty while in the great pot ; but others
in a pot by themselves, with some Bouillon no lon-
ger then as if they were to eat buttered, and put upon
the dish, containing the whole stock a quarter of an
hour after the other hath stewed a quarter of an hour
upon the bread. Sometimes Old-pease boiled in
the broth from the first, to thicken it, but no Pease
to be served in with it. Sometimes a piece of the
bottom of a Venison Pasty, put in from the first.
Also Venison bones.
PLAIN SAVOURY ENGLISH POTAGE
Make it of Beef, Mutton and Veal ; at last adding
a Capon, or Pigeons. Put in at first a quartered
Onion or two, some Oat-meal, or French barley,
some bottome of a Venison-pasty-crust, twenty
whole grains of Pepper : four or five Cloves at
last, and a little bundle of sweet-herbs, store of
Marigold-flowers. You may put in Parsley or
other herbs.
Or make it with Beef, Mutton and Veal, putting
in some Oat-meal, and good pot-herbs, as Parsley,
Sorrel, Violet-leaves, etc. And a very little Thyme
and Sweet-marjoram, scarce to be tasted : and some
Marigold leaves, at last. You may begin to boil
it overnight, and let it stand warm all night ;
then make an end of boiling it next morning. It is
THE CLOSET OPEUjED 123
well to put into the pot, at first, twenty or thirty
corns of whole Pepper.
POTAGE DE BLANC DE CHAPON
Make first a very good bouillon, seasoned as you
like. Put some of it upon the white fleshofaCapon
or Hen a little more than half-rosted. Beat them
well in a Mortar, and strain out all the juyce that
will come. You may put more broth upon what re-
mains in the strainer, and beat again, and strain it
to the former. Whiles this is doing, put some of
your first plain broth upon some dryed bread to
mittonner well. Let there be no more broth, then
just to do that. None to swim thin over. When you
will serve the potage in, pour the white liquor upon
the swelled and gellied-bread, and let them stew to-
gether a little upon the Coals. When it is through
hot, take it off, and squeese some limon or orange
into it, and so send it in presently. It mendeth a
Bouillon much, to boil in it some half-rosted Vo-
laille, or other good meat.
TO MAKE SPINAGE-BROTH
Take strong broth, and boil a neck of Mutton, and
a Marrow-bone in it, and skim it very well ; then
put in half a pound of French barley, and a bundle
of sweet herbs, and two or three blades of Large-
mace. Let these boil very well. Then mince half a
peck of Spinage, and two great Onions very small,
and let it boil one hour or more ; season it with salt
as you please✪ Spinage-Broth, and send the Mutton and the Mar-
row-bone in a dish with French bread or Manchet
to the Table.
124 SIR KENELM6 DIGBIE
ORDINARY POTAGE ✪ Ordinary Potage
Page 82 · 2 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
vets, or Cabbage, which last must be put in at first, as soon as the pot is skimmed ; and to colour the bouillon it is good to put into it (sooner or later, according to the coursness or fineness owhat you put in) Partridges or Wild-duck,, or a fleshy piece of Beef half rosted. Green-pease may some of them be boiled a pretty while in the great pot ; but others in a pot by themselves, with some Bouillon no longer then as if they were to eat buttered, and put upon the dish, containing the whole stock a quarter of an hour after the other hath stewed a quarter of an hour upon the bread. Sometimes Old-pease boiled in the broth from the first, to thicken it, but no Pease to be served in with it. Sometimes a piece of the bottom of a Venison Pasty, put in from the first. Also Venison bones.
PLAIN SAVOURY ENGLISH POTAGE Make it of Beef, Mutton and Veal ; at last adding a Capon, or Pigeons. Put in at first a quartered Onion or two, some Oat-meal, or French barley, some bottome of a Venison-pasty-crust, twenty whole grains of Pepper : four or five Cloves at last, and a little bundle of sweet-herbs, store of Marigold-flowers. You may put in Parsley or other herbs.
Or make it with Beef, Mutton and Veal, putting in some Oat-meal, and good pot-herbs, as Parsley, Sorrel, Violet-leaves, etc. And a very little Thyme and Sweet-marjoram, scarce to be tasted : and some Marigold leaves, at last. You may begin to boil it overnight, and let it stand warm all night ; then make an end of boiling it next morning. It is
well to put into the pot, at first, twenty or thirty corns of whole Pepper. POTAGE DE BLANC DE CHAPON Make first a very good bouillon, seasoned as you like. Put some of it upon the white fleshofaCapon or Hen a little more than half-rosted. Beat them well in a Mortar, and strain out all the juyce that will come. You may put more broth upon what remains in the strainer, and beat again, and strain it to the former. Whiles this is doing, put some of your first plain broth upon some dryed bread to mittonner well. Let there be no more broth, then just to do that. None to swim thin over. When you will serve the potage in, pour the white liquor upon the swelled and gellied-bread, and let them stew together a little upon the Coals. When it is through hot, take it off, and squeese some limon or orange into it, and so send it in presently. It mendeth a Bouillon much, to boil in it some half-rosted Volaille, or other good meat. TO MAKE SPINAGE-BROTH Take strong broth, and boil a neck of Mutton, and a Marrow-bone in it, and skim it very well ; then put in half a pound of French barley, and a bundle of sweet herbs, and two or three blades of Largemace. Let these boil very well. Then mince half a peck of Spinage, and two great Onions very small, and let it boil one hour or more ; season it with salt as you please, and send the Mutton and the Marrow-bone in a dish with French bread or Manchet to the Table.
ORDINARY POTAGE
Records on this page
Spinage-BrothOrdinary Potage