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.
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