gelly (if it be too long, it will grow glewy and stick to the dish)
and strong of broth; then fill it up near full with the same strong broth,
which having stewed a while, put on the broth and herbs, and your Capon or
other meat upon that, and so let it stew a quarter of an hour longer, then
turn it up.

In winter, boil half an hour a pretty bundle of Parsley, and half as much
of Sives, and a very little Thyme, and Sweet-marjoram; when they have given
their taste to the herbs, throw the bundle away, and do as abovesaid with
the bread. Deeper in the Winter, Parsley-roots, and White-chicoree, or
Navets, or Cabbage, which last must be put in at first, as soon as the pot
is skimmed; and to colour the bouillon it is good to put into it (sooner or
later, according to the coursness or fineness of what you put in)
Partridges or Wild-duck, or a fleshy piece of Beef half rosted. Green-pease
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