broth upon what remains in the strainer, and beat again, and strain it
to the former. Whiles this is doing, put some of your first plain broth
upon some dryed bread to mittonner well. Let there be no more broth, then
just to do that. None to swim thin over. When you will serve the potage in,
pour the white liquor upon the swelled and gellied-bread, and let them stew
together a little upon the Coals. When it is through hot, take it off, and
squeese some limon or orange into it, and so send it in presently. It
mendeth a Bouillon much, to boil in it some half-rosted Volaille, or other
good meat.

TO MAKE SPINAGE-BROTH

Take strong broth, and boil a neck of Mutton, and a Marrow-bone in it, and
skim it very well; then put in half a pound of French barley, and a bundle
of sweet herbs, and two or three blades of Large-mace. Let these boil very
well. Then mince half a peck of Spinage, and two great Onions very small,
and let it boil one hour or more; season it with salt as you please, and
send the Mutton and the Marrow-bone in a dish with French bread or Manchet
to the Table.

ORDINARY POTAGE

Take the fleshy and sinewy part of a leg of Beef, crag-ends of necks of
Veal and Mutton. Put them in a ten quarts pot, and fill it up with water.
Begin to boil about six a clock in the Morning, to have your potage ready
by Noon. When it is well skimmed, put in two or three large Onions in
quarters, and half a loaf (in one lump) of light French bread, or so much
of the bottom crust of a Venison Pasty; all which will be at length clean
dissolved in the broth. In due time season it with Salt, a little Pepper,
and a very few Cloves. Likewise at a fit distance, before it be ended
boiling, put in store of good herbs, as in Summer, Borrage, Bugloss,
Purslain, Sorel, Lettice, Endive, and what else you like; in Winter,
Beetes, Endive, Parsley-roots, Cabbage, Carrots, whole Onions, Leeks, and
what you can get or like, with a little Sweet-marjoram and exceeding little
Thyme. Order it so that the broth be very strong and good. To which end you
may after four hours (or three) boil a Hen or Capon in it; light
French-bread sliced, must be taken about noon, and tosted a little before
the fire, or crusts of crisp new French-bread; lay it in a dish, and pour
some of the broth upon it, and let it stew a while upon a Chafing-dish.
Then pour in more Broth, and if you have a Fowl, lay it upon the bread in
the broth, and fill it up with broth, and lay th