e herbs and roots all over
and about it, and let it stew a little longer, and so serve it up covered,
after you have squeesed some juyce of Orange or Limon, or put some Verjuyce
into it. Or you may beat two or three Eggs, with part of the broth, and
some Verjuyce, or juyce of Orange, and then mingle it with the rest of the
broth.

BARLEY POTAGE

Take half a pound of French-barley, and wash it in three or four
hot-waters; then tye it up in a course linnen-cloth and strike it five or
six blows against the table; for this will make it very tender. Put it into
such a pot full of meat and water, as is said in the ordinary potage, after
it is skimmed; and season this with Salt, Spice, Marjoram and Thyme, as you
did the other. An hour before you take it from the fire, put into it a
pound of the best Raisins of the Sun well washed; at such a distance of
time, that they may be well plumped and tender, but not boiled to mash.
When the broth is enough boiled and consumed, and very strong, pour some of
it upon sliced dry bread in a deep potage-dish, or upon crusts, and let it
stew a while. Then pour on all the rest of the broth, with the barley and
Raisins, upon a Capon or Hen, or piece of Mutton or Veal; and let it
mittonner awhile upon the Chafing-dish, then serve it in.

STEWED BROTH

Take a like quantity of water and flesh, as in the others, adding two
Marrow bones: which tie at the ends with pieces of Linnen, that the Marrow
may not melt out, and make the broth too fat. A while after it is skimmed,
put into it a loaf of French bread very thin sliced, (which is better than
grated) and this will be all dissolved in the broth. Season it in due time
with salt, four or five flakes of Mace, and five or six Cloves; as also
with sweet herbs: And an hour, or better, before you take it off, put in
Raisins of the Sun, Prunes, and Currants, of each one Pound, well picked
and washed. When it is boiled enough, pour the broth into a bason, that if
it be too fat, you may take it off. There season it with a little Sugar,
and four or five spoonfuls of White-wine or Sack. Then pour it upon
sliced-bread, and stew it a while. Then squeese an Orange or Limon (or
both) upon it, and serve it up with the Marrow-bones in it.

AN ENGLISH POTAGE

Make a good strong broth of Veal and Mutton; then take out the meat, and
put in a good Capon or Pullet: but first, if it be very fat, parboil it a
little to take away the Oyleness of it, and then put