You pour some
of the broth upon the sliced-bread by little and little, stewing it, before
you put the Herbs upon the Potage.
The best way of ordering your bread in Potages, is thus. Take light spungy
fine white French-bread, cut only the crusts into tosts. Tost them
exceeding dry before the fire, so that they be yellow. Then put them hot
into a hot dish, and pour upon them some very good strong broth, boiling
hot. Cover this, and let them stew together gently, not boil; and feed it
with fresh-broth, still as it needeth; This will make the bread swell much,
and become like gelly.
AN EXCELLENT POSSET
Take half a pint of Sack, and as much Rhenish wine, sweeten them to your
taste with Sugar. Beat ten yolks of Eggs, and eight of whites exceeding
well, first taking out the Cocks-tread, and if you will the skins of the
yolks; sweeten these also, and pour them to the wine, add a stick or two of
Cinnamon bruised, set this upon a Chafing-dish to heat strongly, but not to
boil; but it must begin to thicken. In the mean time boil for a quarter of
an hour three pints of Cream seasoned duly with Sugar and some Cinnamon in
it.
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