in some deep vessel, to scum off the superfluous
fat. Then pour it upon tosted bread (by degrees, if you will, stewing it,
to gelly it) to serve it in (after it hath stewed a little,) you must
remember to season it with salt, Pepper and Cloves, in the due time. You
will do well to quicken it with some Verjuyce, or juyce of Orange; or with
some yolks of Eggs and the juyces, if the broth be not over-strong.
Green-pease in the season do well with the Potage. You may put in, near the
beginning, some bottom of a Peppered Pasty, or of a loaf of bread.

WHEATEN FLOMMERY

In the West-country, they make a kind of Flomery of wheat flower, which
they judge to be more harty and pleasant then that of Oat-meal, Thus; Take
half, or a quarter of a bushel of good Bran of the best wheat (which
containeth the purest flower of it, though little, and is used to make
starch,) and in a great woodden bowl or pail, let it soak with cold water
upon it three or four days. Then strain out the milky water from it, and
boil it up to a gelly or like starch. Which you may season with Sugar and
Rose or Orange-flower-water, and let it stand till it be cold, and gellied.
Then eat it with white or Rhenish-wine, or Cream, or Milk, or Ale.

PAP OF OAT-MEAL

Beat Oat-meal small; put a little of it to milk, and let it boil stewingly,
till you see that the milk begins to thicken with it. Then strain the milk
from the Oat-meal (this is as when you soak or boil out the substance of
Oatmeal with water, to make Flomery,) then boil up that milk to the height
of Pap, which sweeten with a little Sugar, and put to it some yolks of Eggs
dissolved in Rose or Orange-Flower-water, and let it mittonner a while upon
the Chafing-dish, and a little Butter, if you like it. You may boil a
little Mace in the Milk.

PANADO

Beat a couple of New-laid-eggs in good clear broth; heat this a little,
stirring it all the while. Then pour this upon a Panado made thick of the
same broth; and keep them a little upon a Chafing-dish to incorporate,
stirring them all the while.

BARLEY PAP

Boil Barley in water _usq. ad Putrilaginem_, with a flake or two of Mace or
a quartered Nutmeg; and when it is in a manner dissolved in water with long
boiling, strain out all the Cream or Pap, leaving the husks behind. At the
same time beat (for one mess) two Ounces of blanched Almonds with
Rose-water; and when they are throughly beaten, strain out their milk, (or
you may put this to the