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.
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