on. I should like better the boiling the same things in a close
flagon _in bulliente Balneo_, as my Lady Kent, and My Mother used.

BROTH AND POTAGE

Mounsieur de Bourdeaux used to take a mornings a broth, thus made. Make a
very good broth (so as to gelly, when it is cold), a lean piece of a leg of
Veal, the Crag-end of a neck of Mutton, and a Pullet, seasoning it with a
little Salt, Cloves and Pepper to your mind. Beat some of it with a handful
of blanched Almonds and twenty husked-seeds of Citron and strain it to the
whole; put Sugar to it, and so drink it as an Emulsion.

Otherwhiles He would make a Potage of the broth, (made without fruit),
boiling and stewing it with some light-bread.

PAN COTTO

To make a _Pan Cotto_, as the Cardinals use in Rome, Take much thinner
broth, made of the fleshes as above (or of Mutton alone) and boil it three
hours, gently and close covered in _una pignata_, with lumps of fine
light-bread tosted or dried. _Un Pan grattato_ is made the same way with
fine light-bread grated. Season the broth of either lightly with Salt, and
put in the Spice at the last, when the bread is almost boiled or stewed
enough. You may use juyce of Oranges to any of these. A wholesom course of
diet is, to eat one of these, or Panada, or Cream of Oat-meal, or Barley,
or two New-laid-eggs for break-fast; and dine at four or five a Clock, with
Capon or Pullet or Partridg, &c. beginning your meal with a little good
nourishing Potage. Two Poched Eggs with a few fine dry-fryed collops of
pure Bacon, are not bad for break-fast, or to begin a meal.

MY LORD LUMLEY'S PEASE-PORAGE

Take two quarts of Pease, and put them into an Ordinary quantity of Water,
and when they are almost boiled, take out a pint of the Pease whole, and
strain all the rest. A little before you take out the pint of Pease, when
they are all boiling together, put in almost an Ounce of Coriander-seed
beaten very small, one Onion, some Mint, Parsley, Winter-savoury,
Sweet-Marjoram, all minced very small; when you have strained the Pease,
put in the whole Pease and the strained again into the pot, and let them
boil again, and a little before you take them up, put in half a pound of
Sweet-butter. You must season them in due time, and in the ordinary
proportion with Pepper and Salt.

This is a proportion to make about a Gallon of Pease-porage. The quantities
are set down by guess. The Coriander-seeds are as much as you can
conveniently take i