When all the butter is quite drained out, stew them in a Pipkin in
the broth, as is said above. When you will make up your potage, put some
Ladlefuls of the broth of the great pot (driving away the fat with the
ladle) upon slices of scorched bread in a deep dish. Let this mittonner a
while. Then lay the Capon upon it, and pour the Turneps and broth of them
over all. A Duck in lieu of a Capon will make very good potage. But then it
is best, to fry that first, as the Turneps, then boil it.
POTAGE DE SANTE
Make a good and well-seasoned bouillon with lean Beef, Mutton and Veal, in
which boil a Capon. Boil with it either Cabbage, or Turneps, or whole
Onions. The first two you put into the broth all over the dish; but the
Onions you lay all round about the brim, when you serve it in. Whiles the
meat is boiling to make the bouillon, you rost a fleshy piece of Beef
(without fat) of two or three pound; and when it is half rosted, squeese
out all the juyce, and put the flesh into the pot with the rest of the
meat to boil, which will both colour and strengthen it.
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