The Pint of Pease
that you reserve whole, is only to show that it is Pease-porage. They must
be of the thickness of ordinary Pease-porage. For which these proportions
will make about a Gallon.
BROTH FOR SICK AND CONVALESCENT PERSONS
Put a Crag-end of a Neck of Mutton, a Knuckle of Veal, and a Pullet into a
Pipkin of water, with a spoonful or two of French-barley first scalded in a
water or two. The Pullet is put in after the other meat is well skimmed,
and hath boiled an hour. A good hour after that, put in a large quantity of
Sorrel, Lettice, Purslane, Borage and Bugloss, and boil an hour more at
least three hours in all. Before you put in the herbs, season the broth
with Salt, a little Pepper and Cloves, strain out the broth and drink it.
But for Potage, put at first a good piece of fleshy young Beef with the
rest of the meat. And put not in your herbs till half an hour before you
take off the Pot. When you use not herbs, but Carrots and Turneps, put in a
little Peny-royal and a sprig of Thyme. Vary in the season with
Green-pease, or Cucumber quartered longwise, or Green sower Verjuyce
Grapes; always well-seasoned with Pepper and Salt and Cloves.
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