e Queen's ordinary _Bouillon de sante_ in a morning was thus. A Hen, a
handful of Parsley, a sprig of Thyme, three of Spear-minth, a little balm,
half a great Onion, a little Pepper and Salt, and a Clove, as much water as
would cover the Hen; and this boiled to less then a pint, for one good
Porrenger full.

NOURISSANT POTAGE DE SANTE

Fill a large earthen pot with water, and make it boil; then take out half
the water, and put in Beef and Mutton (fit pieces) and boil and skim: and
as soon as it boils, season it with Salt and Pepper. After an hour and
half, or two hours, put in a Capon, and four or five Cloves; when it is
within a good half hour of being boiled enough, put in such herbs, as you
intend, as Sorrel, Lettice, Purslane, Borage and Bugloss, or Green-pease;
and in the Winter, Parsley-roots and White-endive, or Navets, &c. so pour
the broth upon tosted light bread, and let it stew a while in the dish
covered. You should never put in fresh water. And if you should through the
consuming of the water by long boiling, it must be boiling hot. The less
broth remains, the better is the Potage, were it but a Porrenger full, so
that it would be stiff gelly when it is cold. It is good to put into the
water, at the first, a whole Onion or two; and if you will, a spoonful of
well-beaten _orge monde_ or bottom crust of bread, or some of the bottom of
a Venison Pasty.

POTAGE DE SANTE

Make strong broth with a piece of Beef, Mutton and Veal, adding a piece of
the sinews of the leg of Beef, seasoning it with two great Onions
quartered, some Cloves, and White-pepper. In due time put in a Capon, or
take some broth out to boil it in. But before you put in the Capon, take
out some of the Broth, in which boil and stew Turneps first prepared thus.
Fry them in scalding butter, till they be tender; then take them out with a
holed skimmer, and lay them in a holed dish warmed, set in another whole
dish. When all the butter is quite drained out, stew them in a Pipkin in
the broth, as is said above. When you will make up your potage, put some
Ladlefuls of the broth of the great pot (driving away the fat with the
ladle) upon slices of scorched bread in a deep dish. Let this mittonner a
while. Then lay the Capon upon it, and pour the Turneps and broth of them
over all. A Duck in lieu of a Capon will make very good potage. But then it
is best, to fry that first, as the Turneps, then boil it.

POTAGE DE SANTE

Make a good and well