Broth and Potage

Name: Broth and Potage
Ingredients: a lean piece of a leg of Veal; the Crag-end of a neck of Mutton; and a Pullet; Beat some of it with a handful of blanched Almonds; twenty husked-seeds of Citron; put Sugar to it

From The closet of Sir Kenelm Digby Knight opened, 1910

This can be consumed as an emulsion.

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 91. The excerpt below is the record exactly as published.

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

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