Good Nourishing Potage
From The closet of Sir Kenelm Digby Knight opened, 1910
Green peas can be added for flavor.
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 87. The excerpt below is the record exactly as published.
GOOD NOURISHING POTAGE Take any bones of rosted or boiled Beef, from which the meat is never so clean eaten and picked ; as the Ribs, the Chine-bones, the buckler plate-bone, mar- row-bones,.or any other, that you would think never so dry and insipid. Break them into such conve- nient pieces, as may lie in your pipkin or pot ; also you may bruise them. Put with them a good piece of the bloody piece of the throat of the Beef, where 134 ^'^R KENELMS DIGBIS 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
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.