The closet of Sir Kenelm Digby Knight opened

five or six Cloves ; as also with sweet herbs : And an hour, or better, before you take it off, put in Raisins of the Sun, Prunes, and Currants, of each one Pound, well picked and washed. When it is boiled enough, pour the broth into a bason, that if it be too fat, you may take it off. There season it with a little Sugar, and four or five spoonfuls of White-wine or Sack. Then pour it upon slicedbread, and stew it a while. Then squeese an Orange or Limon (or both) upon it, and serve it up with the Marrow-bones in it. AN ENGLISH POTAGE Make a good strong broth of Veal and Mutton ; then take out the meat, and put in a good Capon or Pullet : but first, if it be very fat, parboil it a little to take away the Oyleness of it, and then put it into the broth ; and when it hath boiled a little therein, put in some grated bread, a bundle of sweet herbs, two or three blades of Mace, and a peeled Onion. When it is ready to be dished up take the yolks of six Eggs, beat them very well with two or three spoonfuls of White-wine. Then take the Capon out of the broth, and thicken it up with the Eggs, and so dish it up with the Capon, and tostes of White-bread or slices, which you please ; and have ready boiled the Marrow of two or three bones with some tender boiled white Endive, and strew it over the Capon. ANOTHER POTAGE A GOOD Potage for dinner is thus made : Boil Beef, Mutton, Veal, Volaille, and a little piece of the Lean of a Gammon of the best Bacon, with some quar- tered Onions, (and a little Garlick, if you like it) you need no salt, if you have Bacon, but put in a little Pepper and Cloves. If it be in the Winter, put in a Bouquet of Sweet-herbs, or whole Onions, or Roots, or Cabbage. If season of Herbs, boil in a little of the broth apart, some Lettice, Sorrel, Borage, and Bugloss, &c. till they be only well mortified. If you put in any gravy, let it boil or stew a while with the broth ; put it in due time upon the tostedbread to Mittoner, &c. If you boil some half rosted meat with your broth, it will be the better. PORTUGAL BROTH, AS IT WAS MADE FOR THE QUEEN Make very good broth with some lean of Veal, Beef and Mutton, and with a brawny Hen or young Cock. After it is scummed, put in an Onion quartered, (and, if you like it, a Clove of Garlick,) a little Parsley, a sprig of Thyme, as much Minth, a little balm ; some Coriander-seeds bruised, and a very little Saffron ; a little Salt, Pepper and a Clove. When all the substance is boiled out of the meat, and the broth very good, you may drink it so, or, pour a little of it upon tosted sliced-bread, and stew it, till the bread have drunk up all that broth, then add a little more, and stew ; so adding by little and little, that the bread may imbibe it and swell : whereas if you drown it at once, the bread will not swell, and grow like gelly : and thus you will have a good potage. You may add Parsley-roots or Leeks, Cabbage or Endive in the due time before the broth is ended boiling, and time enough for them to become tender. In the Summer you may put in Lettice, Sorrel, Purslane, Borage and Bugloss, or what other pot-herbs you like. But green herbs do rob the strength and vigor and Cream of the Potage.