When you find your
Bouillon good, pour it into the dish, where your bread lieth sliced (which
must be very light and spungy, and dryed first, after it is sliced) and let
it mittonner a little. Then pour your gravy of beef upon it, (or of mutton)
and lay your Capon upon it, and lay in your roots round about it. It is
best to boil by themselves in some of the bouillon in a pot a part, the
roots or Onions.
POTAGE DE SANTE
Mounsieur De S. Euremont makes thus his potage de sante and boiled meat for
dinner, being very Valetudinary. Put a knuckle of Veal and a Hen into an
earthen Pipkin with a Gallon of water (about nine of the Clock forenoon)
and boil it gently till you have skimmed it well. When no more scum riseth
(which will be in about a quarter of an hour), take out the Hen (which else
would be too much boiled,) and continue boiling gently till about half an
hour past ten. Then put in the Hen again, and a handful of white Endive
uncut at length, which requireth more boiling then tenderer herbs. Near
half hour after eleven, put in two good handfuls of tender Sorrel, Borage,
Bugloss, Lettice, Purslane (these two come later then the others, therefore
are not to be had all the winter) a handful a piece, a little Cersevil, and
a little Beet-leaves.
Pages:
215
216
217
218
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239