An English Potage

Ingredients

• a good Capon or Pullet
• some grated bread
• a bundle of sweet herbs
• two or three blades of Mace
• a peeled Onion
• the yolks of six Eggs
• two or three spoonfuls of White-wine
• the Marrow of two or three bones
• some tender boiled white Endive

Method

1. 1

   Make a strong broth with veal and mutton, then add a capon or pullet.

2. 2

   If the capon is fatty, parboil it first.

3. 3

   After boiling, add grated bread, sweet herbs, mace, and onion.

4. 4

   Before serving, beat egg yolks with white wine, thicken the broth with them, and serve with the capon and toasted bread, garnished with boiled marrow and endive.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 84. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.