Portugal Broth, as it was made for the Queen
From The closet of Sir Kenelm Digby Knight opened, 1910
You may add other vegetables like leeks or cabbage as desired.
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 84. The excerpt below is the record exactly as published.
PORTUGAL BROTH, AS IT WAS MADE FOR THE QUEEN Make very good broth with some lean of Veal, Beef and Mutton, and with a brawny Hen or young Cock. After it is scummed, put in an Onion quar- tered, (and, if you like it, a Clove of Garlick,) a little Parsley, a sprig of Thyme, as much Minth, a little balm ; some Coriander-seeds bruised, and a very little Saffron ; a little Salt, Pepper
Cook this with the app: pantry check, scaling, and the assistant.