may some of them be boiled a pretty while in the great pot; but others in a pot by themselves, with some Bouillon no longer then as if they were to eat buttered, and put upon the dish, containing the whole stock a quarter of an hour after the other hath stewed a quarter of an hour upon the bread.  Sometimes Old-pease boiled in the broth from the first, to thicken it, but no Pease to be served in with it.  Sometimes a piece of the bottom of a Venison Pasty, put in from the first.  Also Venison bones.

PLAIN SAVOURY ENGLISH POTAGE

Make it of Beef, Mutton and Veal; at last adding a Capon, or Pigeons.  Put in at first a quartered Onion or two, some Oat-meal, or French barley, some bottome of a Venison-pasty-crust, twenty whole grains of Pepper:  four or five Cloves at last, and a little bundle of sweet-herbs, store of Marigold-flowers.  You may put in Parsley or other herbs.

Or make it with Beef, Mutton and Veal, putting in some Oat-meal, and good pot-herbs, as Parsley, Sorrel, Violet-leaves, etc.  And a very little Thyme and Sweet-marjoram, scarce to be tasted:  and some Marigold leaves, at last.  You may begin to boil it overnight, and let it stand warm all night; then make an end of boiling it next morning.  It is well to put into the pot, at first, twenty or thirty corns of whole Pepper.

POTAGE DE BLANC DE CHAPON

Make first a very good bouillon, seasoned as you like.  Put some of it upon the white flesh of a Capon or Hen a little more than half-rosted.  Beat them well in a Mortar, and strain out all the juyce that will come.  You may put more broth upon what remains in the strainer, and beat again, and strain it to the former.  Whiles this is doing, put some of your first plain broth upon some dryed bread to mittonner well.  Let there be no more broth, then just to do that.  None to swim thin over.  When you will serve the potage in, pour the white liquor upon the swelled and gellied-bread, and let them stew together a little upon the Coals.  When it is through hot, take it off, and squeese some limon or orange into it, and so send it in presently.  It mendeth a Bouillon much, to boil in it some half-rosted Volaille, or other good meat.

TO MAKE SPINAGE-BROTH

Take strong broth, and boil a neck of Mutton, and a Marrow-bone in it, and skim it very well; then put in half a pound of French barley, and a bundle of sweet herbs, and two or three blades of Large-mace.  Let these boil very well.  Then mince half a peck of Spinage, and two great Onions very small, and let it boil one hour or more; season it with salt as you please, and send the Mutton and the Marrow-bone in a dish with French bread or Manchet to the Table.

ORDINARY POTAGE