-seasoned bouillon with lean Beef, Mutton and Veal, in
which boil a Capon. Boil with it either Cabbage, or Turneps, or whole
Onions. The first two you put into the broth all over the dish; but the
Onions you lay all round about the brim, when you serve it in. Whiles the
meat is boiling to make the bouillon, you rost a fleshy piece of Beef
(without fat) of two or three pound; and when it is half rosted, squeese
out all the juyce, and put the flesh into the pot with the rest of the
meat to boil, which will both colour and strengthen it. When you find your
Bouillon good, pour it into the dish, where your bread lieth sliced (which
must be very light and spungy, and dryed first, after it is sliced) and let
it mittonner a little. Then pour your gravy of beef upon it, (or of mutton)
and lay your Capon upon it, and lay in your roots round about it. It is
best to boil by themselves in some of the bouillon in a pot a part, the
roots or Onions.

POTAGE DE SANTE

Mounsieur De S. Euremont makes thus his potage de sante and boiled meat for
dinner, being very Valetudinary. Put a knuckle of Veal and a Hen into an
earthen Pipkin with a Gallon of water (about nine of the Clock forenoon)
and boil it gently till you have skimmed it well. When no more scum riseth
(which will be in about a quarter of an hour), take out the Hen (which else
would be too much boiled,) and continue boiling gently till about half an
hour past ten. Then put in the Hen again, and a handful of white Endive
uncut at length, which requireth more boiling then tenderer herbs. Near
half hour after eleven, put in two good handfuls of tender Sorrel, Borage,
Bugloss, Lettice, Purslane (these two come later then the others, therefore
are not to be had all the winter) a handful a piece, a little Cersevil, and
a little Beet-leaves. When he is in pretty good health, that he may venture
upon more savoury hotter things, he puts in a large Onion stuck round with
Cloves, and sometimes a little bundle of Thyme and other hot savoury
herbs; which let boil a good half hour or better, and take them out, and
throw them away, when you put in the tender herbs. About three quarters
after eleven, have your slice dried bread ready in a dish, and pour a
ladleful of the broth upon it. Let it stew covered upon a Chafing-dish.
When that is soaked in, put on more. So continue till it be well
_mittonee_, and the bread grown spungy, and like a gelly. Then fill up the
dish with broth, and put the H