Part 11 (1/2)

Or make it with Beef, Mutton and Veal, putting in some Oat-meal, and good pot-herbs, as Parsley, Sorrel, Violet-leaves, etc. And a very little Thyme and Sweet-marjoram, scarce to be tasted: and some Marigold leaves, at last.

You may begin to boil it overnight, and let it stand warm all night; then make an end of boiling it next morning. It is well to put into the pot, at first, twenty or thirty corns of whole Pepper.

POTAGE DE BLANC DE CHAPON

Make first a very good bouillon, seasoned as you like. Put some of it upon the white flesh of a Capon or Hen a little more than half-rosted. Beat them well in a Mortar, and strain out all the juyce that will come. You may put more broth upon what remains in the strainer, and beat again, and strain it to the former. Whiles this is doing, put some of your first plain broth upon some dryed bread to mittonner well. Let there be no more broth, then just to do that. None to swim thin over. When you will serve the potage in, pour the white liquor upon the swelled and gellied-bread, and let them stew together a little upon the Coals. When it is through hot, take it off, and squeese some limon or orange into it, and so send it in presently. It mendeth a Bouillon much, to boil in it some half-rosted Volaille, or other good meat.

TO MAKE SPINAGE-BROTH

Take strong broth, and boil a neck of Mutton, and a Marrow-bone in it, and skim it very well; then put in half a pound of French barley, and a bundle of sweet herbs, and two or three blades of Large-mace. Let these boil very well. Then mince half a peck of Spinage, and two great Onions very small, and let it boil one hour or more; season it with salt as you please, and send the Mutton and the Marrow-bone in a dish with French bread or Manchet to the Table.

ORDINARY POTAGE

Take the fleshy and sinewy part of a leg of Beef, crag-ends of necks of Veal and Mutton. Put them in a ten quarts pot, and fill it up with water.

Begin to boil about six a clock in the Morning, to have your potage ready by Noon. When it is well skimmed, put in two or three large Onions in quarters, and half a loaf (in one lump) of light French bread, or so much of the bottom crust of a Venison Pasty; all which will be at length clean dissolved in the broth. In due time season it with Salt, a little Pepper, and a very few Cloves. Likewise at a fit distance, before it be ended boiling, put in store of good herbs, as in Summer, Borrage, Bugloss, Purslain, Sorel, Lettice, Endive, and what else you like; in Winter, Beetes, Endive, Parsley-roots, Cabbage, Carrots, whole Onions, Leeks, and what you can get or like, with a little Sweet-marjoram and exceeding little Thyme. Order it so that the broth be very strong and good. To which end you may after four hours (or three) boil a Hen or Capon in it; light French-bread sliced, must be taken about noon, and tosted a little before the fire, or crusts of crisp new French-bread; lay it in a dish, and pour some of the broth upon it, and let it stew a while upon a Chafing-dish.

Then pour in more Broth, and if you have a Fowl, lay it upon the bread in the broth, and fill it up with broth, and lay the herbs and roots all over and about it, and let it stew a little longer, and so serve it up covered, after you have squeesed some juyce of Orange or Limon, or put some Verjuyce into it. Or you may beat two or three Eggs, with part of the broth, and some Verjuyce, or juyce of Orange, and then mingle it with the rest of the broth.

BARLEY POTAGE

Take half a pound of French-barley, and wash it in three or four hot-waters; then tye it up in a course linnen-cloth and strike it five or six blows against the table; for this will make it very tender. Put it into such a pot full of meat and water, as is said in the ordinary potage, after it is skimmed; and season this with Salt, Spice, Marjoram and Thyme, as you did the other. An hour before you take it from the fire, put into it a pound of the best Raisins of the Sun well washed; at such a distance of time, that they may be well plumped and tender, but not boiled to mash.

When the broth is enough boiled and consumed, and very strong, pour some of it upon sliced dry bread in a deep potage-dish, or upon crusts, and let it stew a while. Then pour on all the rest of the broth, with the barley and Raisins, upon a Capon or Hen, or piece of Mutton or Veal; and let it mittonner awhile upon the Chafing-dish, then serve it in.

STEWED BROTH

Take a like quant.i.ty of water and flesh, as in the others, adding two Marrow bones: which tie at the ends with pieces of Linnen, that the Marrow may not melt out, and make the broth too fat. A while after it is skimmed, put into it a loaf of French bread very thin sliced, (which is better than grated) and this will be all dissolved in the broth. Season it in due time with salt, four or five flakes of Mace, and five or six Cloves; as also with sweet herbs: And an hour, or better, before you take it off, put in Raisins of the Sun, Prunes, and Currants, of each one Pound, well picked and washed. When it is boiled enough, pour the broth into a bason, that if it be too fat, you may take it off. There season it with a little Sugar, and four or five spoonfuls of White-wine or Sack. Then pour it upon sliced-bread, and stew it a while. Then squeese an Orange or Limon (or both) upon it, and serve it up with the Marrow-bones in it.

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, and strew it over the Capon.

ANOTHER POTAGE

A good Potage for dinner is thus made: Boil Beef, Mutton, Veal, Volaille, and a little piece of the Lean of a Gammon of the best Bacon, with some quartered Onions, (and a little Garlick, if you like it) you need no salt, if you have Bacon, but put in a little Pepper and Cloves. If it be in the Winter, put in a Bouquet of Sweet-herbs, or whole Onions, or Roots, or Cabbage. If season of Herbs, boil in a little of the broth apart, some Lettice, Sorrel, Borage, and Bugloss, &c. till they be only well mortified.

If you put in any gravy, let it boil or stew a while with the broth; put it in due time upon the tosted-bread to Mittoner, &c. If you boil some half rosted meat with your broth, it will be the better.

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 c.o.c.k. After it is sc.u.mmed, put in an Onion quartered, (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 and a Clove. When all the substance is boiled out of the meat, and the broth very good, you may drink it so, or, pour a little of it upon tosted sliced-bread, and stew it, till the bread have drunk up all that broth, then add a little more, and stew; so adding by little and little, that the bread may imbibe it and swell: whereas if you drown it at once, the bread will not swell, and grow like gelly: and thus you will have a good potage. You may add Parsley-roots or Leeks, Cabbage or Endive in the due time before the broth is ended boiling, and time enough for them to become tender. In the Summer you may put in Lettice, Sorrel, Purslane, Borage and Bugloss, or what other pot-herbs you like. But green herbs do rob the strength and vigor and Cream of the Potage.

The Queen's ordinary _Bouillon de sante_ in a morning was thus. A Hen, a handful of Parsley, a sprig of Thyme, three of Spear-minth, a little balm, half a great Onion, a little Pepper and Salt, and a Clove, as much water as would cover the Hen; and this boiled to less then a pint, for one good Porrenger full.

NOURISSANT POTAGE DE SANTe

Fill a large earthen pot with water, and make it boil; then take out half the water, and put in Beef and Mutton (fit pieces) and boil and skim: and as soon as it boils, season it with Salt and Pepper. After an hour and half, or two hours, put in a Capon, and four or five Cloves; when it is within a good half hour of being boiled enough, put in such herbs, as you intend, as Sorrel, Lettice, Purslane, Borage and Bugloss, or Green-pease; and in the Winter, Parsley-roots and White-endive, or Navets, &c. so pour the broth upon tosted light bread, and let it stew a while in the dish covered. You should never put in fresh water. And if you should through the consuming of the water by long boiling, it must be boiling hot. The less broth remains, the better is the Potage, were it but a Porrenger full, so that it would be stiff gelly when it is cold. It is good to put into the water, at the first, a whole Onion or two; and if you will, a spoonful of well-beaten _orge monde_ or bottom crust of bread, or some of the bottom of a Venison Pasty.