PAN COTTO
To make a _Pan Cotto_, as the Cardinals use in Rome, Take much thinner
broth, made of the fleshes as above (or of Mutton alone) and boil it three
hours, gently and close covered in _una pignata_, with lumps of fine
light-bread tosted or dried. _Un Pan grattato_ is made the same way with
fine light-bread grated. Season the broth of either lightly with Salt, and
put in the Spice at the last, when the bread is almost boiled or stewed
enough. You may use juyce of Oranges to any of these. A wholesom course of
diet is, to eat one of these, or Panada, or Cream of Oat-meal, or Barley,
or two New-laid-eggs for break-fast; and dine at four or five a Clock, with
Capon or Pullet or Partridg, &c. beginning your meal with a little good
nourishing Potage. Two Poched Eggs with a few fine dry-fryed collops of
pure Bacon, are not bad for break-fast, or to begin a meal.
MY LORD LUMLEY'S PEASE-PORAGE
Take two quarts of Pease, and put them into an Ordinary quantity of Water,
and when they are almost boiled, take out a pint of the Pease whole, and
strain all the rest.
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