Take the fleshy and sinewy part of a leg of Beef,
crag-ends of necks of Veal and Mutton. Put them
in a ten quarts pot, and fill it up with water. Begin
to boil about six a clock in the Morning, to have
your potage ready by Noon. When it is well skim-
med, put in two or three large Onions in quarters,
and half a loaf (in one lump) of light French bread,
or so much of the bottom crust of a Venison Pasty ;
all which will be at length clean dissolved in the
broth. In due time season it with Salt, a little Pep-
per, and a very few Cloves. Likewise at a fit dis-
tance, before it be ended boiling, put in store of
good herbs, as in Summer, Borrage, Bugloss, Pur-
slain, Sorel, Lettice, Endive, and what else you like ;
in Winter, Beetes, Endive, Parsley-roots, Cabbage,
Carrots, whole Onions, Leeks, and what you can
get or like, with a little Sweet-marjoram and exceed-
ing little Thyme. Order it so that the broth be very
strong and good. To which end you may after four
hours (or three) boil a Hen or Capon in it ; light
French-bread sliced, must be taken about noon, and
tosted a little before the fire, or crusts of crisp new
French-bread ; lay it in a dish, and pour some of the
broth upon it, and let it stew a while upon a Chaf-
ing-dish. Then pour in more Broth, and if you
have a Fowl, lay it upon the bread in the broth, and
fill it up with broth, and lay the herbs and roots all
over and about it, and let it stew a little longer, and
so serve it up covered, after you have squeesed
some juyce of Orange or Limon, or put some Ver-
juyce into it. Or you may beat two or three Eggs,
THE CLOSET OPEUjED 125
with part of the broth, and some Verjuyce, or juyce
of Orange, and then mingle it with the rest of the
broth.
BARLEY POTAGE
Take half a pound of French-barley, and wash it in
three or four hot-waters ; then tye it up in a course
linnen-cloth and strike it five or six blows against
the table ; for this will make it very tender. Put it
into such a pot full of meat and water, as is said in
the ordinary potage, after it is skimmed ; and season
this with Salt, Spice, Marjoram and Thyme, as you
did the other. An hour before you take it from the
fire, put into it a pound of the best Raisins of the
Sun well washed ; at such a distance of time, that
they may be well plumped and tender, but not
boiled to mash. When the broth is enough boiled
and consumed, and very strong, pour some of it
upon sliced dry bread in a deep potage-dish,or upon
crusts, and let it stew a while. Then pour on all the
rest of the broth, with the barley and Raisins, upon
a Capon or Hen, or piece of Mutton or Veal ; and
let it mittonner awhile upon the Chafing-dish, then
serve it in.
STEWED BROTH
Take a like quantity of water and flesh, as in the
others, adding two Marrow bones : which tie at the
ends with pieces of Linnen, that the Marrow may
not melt out, and make the broth too fat. A while
after it is skimmed, put into it a loaf of French bread
very thin sliced, (which is better than grated) and
this will be all dissolved in the broth. Season it in
due time with salt, four or five flakes of Mace, and
126 SIR KENELMS DIGS IS ✪ Ordinary Potage
Page 83 · 3 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
Take the fleshy and sinewy part of a leg of Beef, crag-ends of necks of Veal and Mutton. Put them in a ten quarts pot, and fill it up with water. Begin to boil about six a clock in the Morning, to have your potage ready by Noon. When it is well skimmed, put in two or three large Onions in quarters, and half a loaf (in one lump) of light French bread, or so much of the bottom crust of a Venison Pasty ; all which will be at length clean dissolved in the broth. In due time season it with Salt, a little Pepper, and a very few Cloves. Likewise at a fit distance, before it be ended boiling, put in store of good herbs, as in Summer, Borrage, Bugloss, Purslain, Sorel, Lettice, Endive, and what else you like ; in Winter, Beetes, Endive, Parsley-roots, Cabbage, Carrots, whole Onions, Leeks, and what you can get or like, with a little Sweet-marjoram and exceeding little Thyme. Order it so that the broth be very strong and good. To which end you may after four hours (or three) boil a Hen or Capon in it ; light French-bread sliced, must be taken about noon, and tosted a little before the fire, or crusts of crisp new French-bread ; lay it in a dish, and pour some of the broth upon it, and let it stew a while upon a Chafing-dish. Then pour in more Broth, and if you have a Fowl, lay it upon the bread in the broth, and fill it up with broth, and lay the herbs and roots all over and about it, and let it stew a little longer, and so serve it up covered, after you have squeesed some juyce of Orange or Limon, or put some Verjuyce into it. Or you may beat two or three Eggs,
with part of the broth, and some Verjuyce, or juyce of Orange, and then mingle it with the rest of the broth.
BARLEY POTAGE
Take half a pound of French-barley, and wash it in three or four hot-waters ; then tye it up in a coarse linen-cloth and strike it five or six blows against the table ; for this will make it very tender. Put it into such a pot full of meat and water, as is said in the ordinary potage, after it is skimmed ; and season this with Salt, Spice, Marjoram and Thyme, as you did the other. An hour before you take it from the fire, put into it a pound of the best Raisins of the Sun well washed ; at such a distance of time, that they may be well plumped and tender, but not boiled to mash. When the broth is enough boiled and consumed, and very strong, pour some of it upon sliced dry bread in a deep potage-dish,or upon crusts, and let it stew a while. Then pour on all the rest of the broth, with the barley and Raisins, upon a Capon or Hen, or piece of Mutton or Veal ; and let it mittonner awhile upon the Chafing-dish, then serve it in.
STEWED BROTH
Take a like quantity of water and flesh, as in the others, adding two Marrow bones : which tie at the ends with pieces of Linnen, that the Marrow may not melt out, and make the broth too fat. A while after it is skimmed, put into it a loaf of French bread very thin sliced, (which is better than grated) and this will be all dissolved in the broth. Season it in due time with salt, four or five flakes of Mace, and
Records on this page
Ordinary PotageBarley PotageStewed Broth