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 Cock. After it is scummed, 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.
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