The Queen Mothers Pressis was thus made. Take
un Gigot of Mutton, a piece of Veal, and a Capon
(or half the quantity of each of these) and put them
to rost with convenient fire, till they are above half
rosted,or rather, till they be two thirds rosted. Then
take them off, and squeese out all their juyce in a
press with screws, and scum all the fat from it, and
put it between two dishes upon a Chafing-dish of
Coals to boil a very little, or rather but to heat well ;
for by then it is through hot, the juyce will be rip-
ened enough to drink, whereas before it was raw
and bloody ; then if you perceive any fat to remain
and swim upon it, dense it away with a Feather.
Squeese the juyce of an Orange (through a holed
spoon) into half a Porrenger full of this, and add
a little Salt✪ Pressis Nourissant, and drink it. The Queen used this at
nights in stead of a Supper ; for when she took this,
she did eat nothing else. It is of great, yet tem-
perate nourishment. If you take a couple of Part-
ridges in stead of a Capon, it will be of more nourish-
ment, but hotter. Great weaknesses and Consump-
tions have been recovered with long use of this,
THE CLOSET OPEUjED 141
and strength and long life continued notably. It is
good to take two or three spoonfuls of it in a good
ordinary bouillon. I should like better the boiling
the same things in a close flagon in hulliente Balneo^
as my Lady Kent, and My Mother used.
BROTH AND POT AGE
MouNSiEUR DE BouRDEAUx uscd to take a morn-
ings a broth, thus made. Make a very good broth
(so as to gelly, when it is cold), a lean piece of a leg
of Veal, the Crag-end of a neck of Mutton, and a
Pullet, seasoning it with a little Salt, Cloves and
Pepper to your mind. Beat some of it with a hand-
ful of blanched Almonds and twenty husked-seeds
of Citron and strain it to the whole ; put Sugar to
it✪ Broth and Potage, and so drink it as an Emulsion.
Otherwhiles He would make a Potage of the
broth, (made without fruit), boiling and stewing
it with some light-bread.
PAN COTTO
To make a Pan Cotto, as the Cardinals use in Rome,
Take much thinner broth, made of the fleshes as
above (or of Mutton alone) and boil it three hours,
gently and close covered in una pignata, with
lumps of fine light-bread tosted or dried. Un Pan
grattato is made the same way with fine light-bread
grated. Season the broth of either lightly with Salt,
and put in the Spice at the last✪ Pan Cotto, when the bread
is almost boiled or stewed enough. You may use
j uyce of Oranges to any of these. A wholesom course
of diet is, to eat one of these, or Panada, or Cream
of Oat-meal, or Barley, or two New-laid-eggs for
break-fast ; and dine at four or five a Clock, with
142 SIR KENELMS DIGBIS
Capon or Pullet or Partridg, &c. beginning your
meal with a little good nourishing Potage. Two
Poched Eggs with a few fine dry-fryed collops of
pure Bacon, are not bad for break-fast, or to begin
MY LORD LUMLEY'S PEASE-PORAGE ✪ My Lord Lumley's Pease-Porage
Page 91 · 4 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
The Queen Mothers Pressis was thus made. Take un Gigot of Mutton, a piece of Veal, and a Capon (or half the quantity of each of these) and put them to rost with convenient fire, till they are above half rosted,or rather, till they be two thirds rosted. Then take them off, and squeese out all their juyce in a press with screws, and scum all the fat from it, and put it between two dishes upon a Chafing-dish of Coals to boil a very little, or rather but to heat well ; for by then it is through hot, the juyce will be ripened enough to drink, whereas before it was raw and bloody ; then if you perceive any fat to remain and swim upon it, dense it away with a Feather. Squeese the juyce of an Orange (through a holed spoon) into half a Porrenger full of this, and add a little Salt, and drink it. The Queen used this at nights in stead of a Supper ; for when she took this, she did eat nothing else. It is of great, yet temperate nourishment. If you take a couple of Partridges in stead of a Capon, it will be of more nourishment, but hotter. Great weaknesses and Consumptions have been recovered with long use of this,
and strength and long life continued notably. It is good to take two or three spoonfuls of it in a good ordinary bouillon. I should like better the boiling the same things in a close flagon in bulliente Balneo as my Lady Kent, and My Mother used. BROTH AND POT AGE
Monsieur de Bourdeaux uscd to take a mornings a broth, thus made. Make a very good broth (so as to gelly, when it is cold), a lean piece of a leg of Veal, the Crag-end of a neck of Mutton, and a Pullet, seasoning it with a little Salt, Cloves and Pepper to your mind. Beat some of it with a handful of blanched Almonds and twenty husked-seeds of Citron and strain it to the whole ; put Sugar to it, and so drink it as an Emulsion.
Otherwhiles He would make a Potage of the broth, (made without fruit), boiling and stewing it with some light-bread. PAN COTTO
To make a Pan Cotto, as the Cardinals use in Rome, Take much thinner broth, made of the fleshes as above (or of Mutton alone) and boil it three hours, gently and close covered in una pignata, with lumps of fine light-bread tosted or dried. Un Pan grattato is made the same way with fine light-bread grated. Season the broth of either lightly with Salt, and put in the Spice at the last, when the bread is almost boiled or stewed enough. You may use j uyce of Oranges to any of these. A wholesom course of diet is, to eat one of these, or Panada, or Cream of Oat-meal, or Barley, or two New-laid-eggs for break-fast ; and dine at four or five a Clock, with
Capon or Pullet or Partridg, &c. beginning your meal with a little good nourishing Potage. Two Poched Eggs with a few fine dry-fryed collops of pure Bacon, are not bad for break-fast, or to begin
MY LORD LUMLEY'S PEASE-PORAGE
Records on this page
Pressis NourissantBroth and PotagePan CottoMy Lord Lumley's Pease-Porage