The closet of Sir Kenelm Digby Knight opened

the juyce, and put the flesh into the pot with the rest of the meat to boil, which will both colour and strengthen it. When you find your Bouillon good, pour it into the dish, where your bread lieth sliced (which must be very light and spungy, and dryed first, after it is sliced) and let it mittonner a little. Then pour your gravy of beef upon it, (or of mutton) and lay your Capon upon it, and lay in your roots round about it. It is best to boil by themselves in some of the bouillon in a pot a part, the roots or Onions. POTAGE DE SANTE MouNsiEUR DE S. EuREMONT makes thus his potagc de sante and boiled meat for dinner, being very Valetudinary. Put a knuckle of Veal and a Hen into an earthen Pipkin with a Gallon of water (about nine of the Clock forenoon) and boil it gently till you have skimmed it well. When no more scum riseth (which will be in about a quarter of an hour), take out the Hen (which else would be too much boiled,) and continue boiling gently till about half an hour past ten. Then put in the Hen again, and a handful of white Endive uncut at length, which requireth more boiling then tenderer herbs. Near half hour after eleven, put in two good handfuls of tender Sorrel, Borage, Bugloss, Lettice, Purslane (these two come later then the others, therefore are not to be had all the winter) a handful a piece, a little Cersevil, and a little Beet-leaves. When he is in pretty good health, that he may venture upon more savoury hotter things, he puts in a large Onion stuck round with Cloves, and sometimes a little bundle of Thyme and other hot savoury herbs ; which let boil a good half hour or better, and take them out, and throw them away, when you put in the tender herbs. About three quarters after eleven, have your slice dried bread ready in a dish, and pour a ladleful of the broth upon it. Let it stew covered upon a Chafing-dish. When that is soaked in, put on more. So continue till it be well mittonee and the bread grown spungy, and like a gelly. Then fill up the dish with broth, and put the Hen and Veal upon it, and cover them over with herbs, and so serve it in. He keeps of this broth to drink at night, or make a Pan-cotto as also for next morning. I like to adde to this, a rand of tender brisket Beef, and the Cragg-end of a neck of Mutton. But the Beef must have six hours boiling. So put it on with all the rest at six a Clock. When it is well scummed, take out all the rest. At nine, put in the Veal and Mutton, andthenceforwards,asissaid above. But to so much meat, and for so long boiling, you must have at least three Gallons of water. Either way you must boil always but leisurely, and the pot covered as much as is convenient, and season it in due time with a little salt, as also with Pepper, if you like it ; and if you be in vigorous health,you may put a greater store of Onions quartered. The beets have no very good taste, peradventure it were best leave them out. In health you may season thepotage with a little juyce of Orange. In season green Pease are good, also Cucumbers. In winter. Roots, Cabbage, Poix chiches. Vermicelli at any time. You may use yolks ofEggs beaten with some of the broth and juyce of Oranges or Verjuyce, then poured upon the whole quantity. TEA WITH EGGS