he is sticked, and store of water to these. Boil and
scum them, till the first foul scum is risen and taken
away ; afterwards scum no more, but let the blood
boil into the broth. You may put a quartered Onion
or two to them, if you like them. After four or five
hours boyling, put in a good knuckle with some of
the legof Veal ;and, if you please, a crag-end or two
of necks of Mutton. Let these boil very well with
the rest. You may put in what herbs you please,
in due time, as Lettice, Sorrel, Borage and Bugloss,
Spinage and Endive, Purslane, &c. and a bundle
of sweet herbs : In winter. Cabbage, or Turneps,
or Parsley-roots, or Endive, &c. It will be done
in two or three hours after the Veal and Mutton
are in. Pour out the broth, and boil it a little by
it self over a Chafing-dish, in some deep vessel, to
scum off the superfluous fat. Then pour it upon
tosted bread (by degrees, if you will, stewing it,
to gelly it) to serve it in (after it hath stewed a little,)
you must remember to season it with salt, Pepper
and Cloves, in the due time. You will do well to
quicken it with some Verjuyce✪ Good Nourishing Potage,orjuyce of Orange ;
or with some yolks of Eggs and the juyces, if the
broth be not over-strong. Green-pease in the sea-
son do well with the Potage. You may put in, near
the beginning, some bottom of a Peppered Pasty, or
of a loaf of bread.
WHEATEN FLOMMERY
In the West-country, they make a kind of Flom-
ery of wheat flower, which they judge to be more
harty and pleasant then that of Oat-meal, Thus ;
Take half, or a quarter of a bushel of good Bran
THE CLOSET OPEDjED 135
ofthe best wheat (which containeth the purest flow-
er of it, though little, and is used to make starch,)
and in a great woodden bowl or pail, let it soak with
cold water upon it three or four days. Then strain
out the milky water from it, and boil it up to a
gelly or like starch. Which you may season with
Sugar and Rose or Orange-flower- water, and let it
stand till it be cold, and gellied. Then eat it with
white or Rhenish-wine, or Cream, or Milk, or Ale✪ Wheaten Flommery.
PAP OF OAT-MEAL
Beat Oat-meal small ; put a little of it to milk, and
let it boil stewingly, till you see that the milk be-
gins to thicken with it. Then strain the milk from
the Oat-meal (this is as when you soak or boil out
the substance of Oatmeal with water, to make Flom-
ery,) then boil up that milk to the height of Pap,
which sweeten with a little Sugar, and put to it some
yolks of Eggs dissolved in Rose or Orange-Flower-
water, and let it mittonner a while upon the Chafing-
dish, and a little Butter, if you like it. You may
boil a little Mace in the Milk.
PANADO
Beat a couple of New-laid-eggs in good clear broth ;
heat this a little, stirring it all the while. Then pour
this upon a Panado made thick of the same broth ;
and keep them a little upon a Chafing-dish to incor-
porate, stirring them all the while.
BARLEY PAP
Boil Barley in water usq. ad Putrilaginem^ with a
flake or two of Mace or a quartered Nutmeg ; and
when it is in a manner dissolved in water with long
boiling, strain out all the Cream or Pap, leaving the
136 SIR KENELMS DIGS IS
Page 88 · 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
he is sticked, and store of water to these. Boil and scum them, till the first foul scum is risen and taken away ; afterwards scum no more, but let the blood boil into the broth. You may put a quartered Onion or two to them, if you like them. After four or five hours boyling, put in a good knuckle with some of the legof Veal ;and, if you please, a crag-end or two of necks of Mutton. Let these boil very well with the rest. You may put in what herbs you please, in due time, as Lettice, Sorrel, Borage and Bugloss, Spinage and Endive, Purslane, &c. and a bundle of sweet herbs : In winter. Cabbage, or Turneps, or Parsley-roots, or Endive, &c. It will be done in two or three hours after the Veal and Mutton are in. Pour out the broth, and boil it a little by it self over a Chafing-dish, in some deep vessel, to scum off the superfluous fat. Then pour it upon tosted bread (by degrees, if you will, stewing it, to gelly it) to serve it in (after it hath stewed a little,) you must remember to season it with salt, Pepper and Cloves, in the due time. You will do well to quicken it with some Verjuyce,orjuyce of Orange ; or with some yolks of Eggs and the juyces, if the broth be not over-strong. Green-pease in the season do well with the Potage. You may put in, near the beginning, some bottom of a Peppered Pasty, or of a loaf of bread. WHEATEN FLOMMERY In the West-country, they make a kind of Flomery of wheat flower, which they judge to be more harty and pleasant then that of Oat-meal, Thus ; Take half, or a quarter of a bushel of good Bran
ofthe best wheat (which containeth the purest flower of it, though little, and is used to make starch,) and in a great woodden bowl or pail, let it soak with cold water upon it three or four days. Then strain out the milky water from it, and boil it up to a gelly or like starch. Which you may season with Sugar and Rose or Orange-flower- water, and let it stand till it be cold, and gellied. Then eat it with white or Rhenish-wine, or Cream, or Milk, or Ale. PAP OF OAT-MEAL
Beat Oat-meal small ; put a little of it to milk, and let it boil stewingly, till you see that the milk begins to thicken with it. Then strain the milk from the Oat-meal (this is as when you soak or boil out the substance of Oatmeal with water, to make Flomery,) then boil up that milk to the height of Pap, which sweeten with a little Sugar, and put to it some yolks of Eggs dissolved in Rose or Orange-Flowerwater, and let it mittonner a while upon the Chafingdish, and a little Butter, if you like it. You may boil a little Mace in the Milk. PANADO
Beat a couple of New-laid-eggs in good clear broth ; heat this a little, stirring it all the while. Then pour this upon a Panado made thick of the same broth ; and keep them a little upon a Chafing-dish to incorporate, stirring them all the while. BARLEY PAP
Boil Barley in water usq. ad Putrilaginem^ with a flake or two of Mace or a quartered Nutmeg ; and when it is in a manner dissolved in water with long boiling, strain out all the Cream or Pap, leaving the
Records on this page
Good Nourishing PotageWheaten FlommeryPap of Oat-meal