Part 11 (2/2)

POTAGE DE SANTe

Make strong broth with a piece of Beef, Mutton and Veal, adding a piece of the sinews of the leg of Beef, seasoning it with two great Onions quartered, some Cloves, and White-pepper. In due time put in a Capon, or take some broth out to boil it in. But before you put in the Capon, take out some of the Broth, in which boil and stew Turneps first prepared thus.

Fry them in scalding b.u.t.ter, till they be tender; then take them out with a holed skimmer, and lay them in a holed dish warmed, set in another whole dish. When all the b.u.t.ter is quite drained out, stew them in a Pipkin in the broth, as is said above. When you will make up your potage, put some Ladlefuls of the broth of the great pot (driving away the fat with the ladle) upon slices of scorched bread in a deep dish. Let this mittonner a while. Then lay the Capon upon it, and pour the Turneps and broth of them over all. A Duck in lieu of a Capon will make very good potage. But then it is best, to fry that first, as the Turneps, then boil it.

POTAGE DE SANTe

Make a good and well-seasoned bouillon with lean Beef, Mutton and Veal, in which boil a Capon. Boil with it either Cabbage, or Turneps, or whole Onions. The first two you put into the broth all over the dish; but the Onions you lay all round about the brim, when you serve it in. Whiles the meat is boiling to make the bouillon, you rost a fleshy piece of Beef (without fat) of two or three pound; and when it is half rosted, squeese out all the juyce, and put the flesh into the pot with the rest of the meat to boil, which will both colour and strengthen it. When you find your Bouillon good, pour it into the dish, where your bread lieth sliced (which must be very light and spungy, and dryed first, after it is sliced) and let it mittonner a little. Then pour your gravy of beef upon it, (or of mutton) and lay your Capon upon it, and lay in your roots round about it. It is best to boil by themselves in some of the bouillon in a pot a part, the roots or Onions.

POTAGE DE SANTe

Mounsieur De S. Euremont makes thus his potage de sante and boiled meat for dinner, being very Valetudinary. Put a knuckle of Veal and a Hen into an earthen Pipkin with a Gallon of water (about nine of the Clock forenoon) and boil it gently till you have skimmed it well. When no more sc.u.m riseth (which will be in about a quarter of an hour), take out the Hen (which else would be too much boiled,) and continue boiling gently till about half an hour past ten. Then put in the Hen again, and a handful of white Endive uncut at length, which requireth more boiling then tenderer herbs. Near half hour after eleven, put in two good handfuls of tender Sorrel, Borage, Bugloss, Lettice, Purslane (these two come later then the others, therefore are not to be had all the winter) a handful a piece, a little Cersevil, and a little Beet-leaves. When he is in pretty good health, that he may venture upon more savoury hotter things, he puts in a large Onion stuck round with Cloves, and sometimes a little bundle of Thyme and other hot savoury herbs; which let boil a good half hour or better, and take them out, and throw them away, when you put in the tender herbs. About three quarters after eleven, have your slice dried bread ready in a dish, and pour a ladleful of the broth upon it. Let it stew covered upon a Chafing-dish.

When that is soaked in, put on more. So continue till it be well _mittonee_, and the bread grown spungy, and like a gelly. Then fill up the dish with broth, and put the Hen and Veal upon it, and cover them over with herbs, and so serve it in. He keeps of this broth to drink at night, or make a _Pan-cotto_, as also for next morning. I like to adde to this, a rand of tender brisket Beef, and the Cragg-end of a neck of Mutton. But the Beef must have six hours boiling. So put it on with all the rest at six a Clock. When it is well sc.u.mmed, take out all the rest. At nine, put in the Veal and Mutton, and thenceforwards, as is said above. But to so much meat, and for so long boiling, you must have at least three Gallons of water.

Either way you must boil always but leisurely, and the pot covered as much as is convenient, and season it in due time with a little salt, as also with Pepper, if you like it; and if you be in vigorous health, you may put a greater store of Onions quartered. The beets have no very good taste, peradventure it were best leave them out. In health you may season the potage with a little juyce of Orange. In season green Pease are good, also Cuc.u.mbers. In winter, Roots, Cabbage, Poix chiches, Vermicelli at any time.

You may use yolks of Eggs beaten with some of the broth and juyce of Oranges or Verjuyce, then poured upon the whole quant.i.ty.

TEA WITH EGGS

The Jesuite that came from China, Ann. 1664, told Mr. Waller, That there they use sometimes in this manner. To near a pint of the infusion, take two yolks of new laid-eggs, and beat them very well with as much fine Sugar as is sufficient for this quant.i.ty of Liquor; when they are very well incorporated, pour your Tea upon the Eggs and Sugar, and stir them well together. So drink it hot. This is when you come home from attending business abroad, and are very hungry, and yet have not conveniency to eat presently a competent meal. This presently discusseth and satisfieth all rawness and indigence of the stomack, flyeth suddainly over the whole body and into the veins, and strengthneth exceedingly, and preserves one a good while from necessity of eating. Mr. Waller findeth all those effects of it thus with Eggs. In these parts, He saith, we let the hot water remain too long soaking upon the Tea, which makes it extract into it self the earthy parts of the herb. The water is to remain upon it, no longer that whiles you can say the _Miserere_ Psalm very leisurely. Then pour it upon the sugar, or sugar and Eggs. Thus you have only the spiritual parts of the Tea, which is much more active, penetrative and friendly to nature. You may from this regard take a little more of the herb; about one dragm of Tea, will serve for a pint of water; which makes three ordinary draughts.

NOURIs.h.i.+NG BROTH

Make a very good gelly-broth of Mutton, Veal, joynt-bones of each, a Hen, and some bones (with a little meat upon them) of rosted Veal or Mutton, breaking the bones that the marrow may boil out. Put to boil with these some barley (first boiled in water, that you throw away) some Harts-horn rasped, and some stoned raisins of the Sun. When the broth is thoroughly well boiled, pour it from the Ingredients, and let it cool and harden into a gelly: then take from it the fat on the top, and the dregs in the bottom.

To a porrenger full of this melted, put the yolk of a new-laid egg beaten with the juyce of an Orange (or less if you like it not so sharp) and a little Sugar; and let this stew gently a little while altogether, and so drink it. Some flesh of rosted Veal or Mutton, or Capon, besides the rosted-bones, that have marrow in them, doth much amend the broth.

The Joynts I have mentioned above, are those, which the Butchers cut off, and throw to their dogs, from the ends of shoulders, legs, and other bare long parts, and have the sinews sticking to them.

GOOD NOURIs.h.i.+NG 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, marrow-bones, or any other, that you would think never so dry and insipid. Break them into such convenient pieces, as may lie in your pipkin or pot; also you may bruise them. Put with them a good piece of the b.l.o.o.d.y piece of the throat of the Beef, where he is sticked, and store of water to these. Boil and sc.u.m them, till the first foul sc.u.m is risen and taken away; afterwards sc.u.m 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 leg of 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 sc.u.m 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, or juyce of Orange; or with some yolks of Eggs and the juyces, if the broth be not over-strong.

Green-pease in the season do well with the Potage. You may put in, near the beginning, some bottom of a Peppered Pasty, or of a loaf of bread.

WHEATEN FLOMMERY

In the West-country, they make a kind of Flomery of wheat flower, which they judge to be more harty and pleasant then that of Oat-meal, Thus; Take half, or a quarter of a bushel of good Bran of the best wheat (which containeth the purest flower of it, though little, and is used to make starch,) and in a great woodden bowl or pail, let it soak with cold water upon it three or four days. Then strain out the milky water from it, and boil it up to a gelly or like starch. Which you may season with Sugar and Rose or Orange-flower-water, and let it stand till it be cold, and gellied.

Then eat it with white or Rhenish-wine, or Cream, or Milk, or Ale.

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