so pour
the broth upon tosted light bread, and let it stew a while in the dish
covered. You should never put in fresh water. And if you should through the
consuming of the water by long boiling, it must be boiling hot. The less
broth remains, the better is the Potage, were it but a Porrenger full, so
that it would be stiff gelly when it is cold. It is good to put into the
water, at the first, a whole Onion or two; and if you will, a spoonful of
well-beaten _orge monde_ or bottom crust of bread, or some of the bottom of
a Venison Pasty.
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 butter, 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.
Pages:
213
214
215
216
217
218
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237