it into the broth; and
when it hath boiled a little therein, put in some grated bread, a bundle of
sweet herbs, two or three blades of Mace, and a peeled Onion. When it is
ready to be dished up take the yolks of six Eggs, beat them very well with
two or three spoonfuls of White-wine. Then take the Capon out of the broth,
and thicken it up with the Eggs, and so dish it up with the Capon, and
tostes of White-bread or slices, which you please; and have ready boiled
the Marrow of two or three bones with some tender boiled white Endive, and
strew it over the Capon.

ANOTHER POTAGE

A good Potage for dinner is thus made: Boil Beef, Mutton, Veal, Volaille,
and a little piece of the Lean of a Gammon of the best Bacon, with some
quartered Onions, (and a little Garlick, if you like it) you need no salt,
if you have Bacon, but put in a little Pepper and Cloves. If it be in the
Winter, put in a Bouquet of Sweet-herbs, or whole Onions, or Roots, or
Cabbage. If season of Herbs, boil in a little of the broth apart, some
Lettice, Sorrel, Borage, and Bugloss, &c. till they be only well mortified.
If you put in any gravy, let it boil or stew a while with the broth; put it
in due time upon the tosted-bread to Mittoner, &c. If you boil some half
rosted meat with your broth, it will be the better.

PORTUGAL BROTH, AS IT WAS MADE FOR THE QUEEN

Make very good broth with some lean of Veal, Beef and Mutton, and with a
brawny Hen or young Cock. After it is scummed, put in an Onion quartered,
(and, if you like it, a Clove of Garlick,) a little Parsley, a sprig of
Thyme, as much Minth, a little balm; some Coriander-seeds bruised, and a
very little Saffron; a little Salt, Pepper and a Clove. When all the
substance is boiled out of the meat, and the broth very good, you may drink
it so, or, pour a little of it upon tosted sliced-bread, and stew it, till
the bread have drunk up all that broth, then add a little more, and stew;
so adding by little and little, that the bread may imbibe it and swell:
whereas if you drown it at once, the bread will not swell, and grow like
gelly: and thus you will have a good potage. You may add Parsley-roots or
Leeks, Cabbage or Endive in the due time before the broth is ended boiling,
and time enough for them to become tender. In the Summer you may put in
Lettice, Sorrel, Purslane, Borage and Bugloss, or what other pot-herbs you
like. But green herbs do rob the strength and vigor and Cream of the
Potage.

Th