63. _To make French Pottage._
Take an equal quantity of Chervil, hard Lettice and Sorrel, or any other
Herb as you like best, in all as much as a Peck will hold pressed down,
pick them well, and wash them, and drain them from the water, then put
them into a Pot with half a pound of fresh Butter, and set them over the
fire, and as the Butter melts, stir them down in it till they are all
within the Butter, then put some water in, and a Crust of bread, with
some whole Cloves and a little Salt, and when it is well boiled, take
out the Crust of bread, and put in the yolks of four Eggs well beaten,
and stir them together over the fire, then lay some thin slices of white
bread into a deep dish, and pour it in.
64. _To make Cabbage Pottage._
Take a Leg of Beef and a Neck of Mutton, and boil them well in water and
salt, then put in good store of Cabbage cut small, and some whole Spice,
and when it is boiled enough, serve it in.
65. _To make a Sallad of cold meat._
Take the brawn of a cold Capon, or a piece of cold Veal, and mince it
very small, with some Limon pill, then put in some Oil, Vinegar, Capers,
Caviare, and some Anchovies, and mix them very well, then lay it in a
Dish in the form of a Star, and serve it in; Garnish your Dish with
Anchovies, Limon and Capers.
66.
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