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.
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