._

Take wheat and wet it, then beat it in a sack with a wash beetle,
being finely hulled and cleansed from the dust and hulls, boil it
over night, and let it soak on a soft fire all night; then next
morning take as much as will serve the turn, put it in a pipkin,
pan, or skillet, and put it a boiling in cream or milk, with mace,
salt, whole cinamon, and saffron, or yolks of eggs, boil it thick
and serve it in a clean scowred dish, scrape on sugar, and trim the
dish.

_To make Rice Pottage._

Pick the rice and dust it clean, then wash it, and boil it in water
or milk; being boil'd down, put to it some cream, large mace, whole
cinamon, salt, and sugar; boil it on a soft stewing fire, and serve
it in a fair deep dish, or a standing silver piece.

_Otherways._

Boil'd rice strained with almond milk, and seasoned as the former.

_Milk Pottage._

Boil whole oatmel, being cleanly picked, boil it in a pipkin or pot,
but first let the water boil; being well boil'd and tender, put in
milk or cream, with salt, and fresh butter, _&c._

_Ellicksander Pottage._

Chop ellicksanders and oatmeal together, being picked and washed,
then set on a pipkin with fair water, and when it boils, put in your
herbs, oatmeal, and salt, boil it on a soft fire, and make it not
too thick, being almost boil'd put in some butter.

_Pease Pottage._

Take green pease being shelled and cleansed, put them in a pipkin of
fair boiling water; when they be boil'd and tender, take and strain
some of them, and thicken the rest, put to them a bundle of sweet
herbs, or sweet herbs chopped, salt, and butter; being through
boil'd dish them, and serve them in a deep clean dish with salt and
sippets about them.

_Otherways._

Put them into a pipkin or skillet of boiling milk or cream, put to
them two or three sprigs of mint, and salt; being fine and tender
boil'd, thick them with a little milk and flour.

_Dry or old Pease Pottage._

Take the choicest pease, (that some call seed way pease) commonly
they be a little worm eaten, (those are the best boiling pease) pick
and wash them, and put them in boiling liquor in a pot or pipkin;
being tender boil'd take out some of them, strain them, and set them
by for your use; then season the rest with salt, a bundle of mint
and butter, let them stew leisurely, and put to them some pepper.

_Strained Pease Pottage._

Take the former strained pease-pottage, put to them salt, l