n the hollow of your hand. You may put in a great good
Onion or two. A pretty deal of Parsley, and if you will, and the season
afford them, you may add what you like of other Porage herbs, such as they
use for their Porages in France. But if you take the savoury herbs dry, you
must crumble or beat them to small Powder (as you do the Coriander-seed)
and if any part of them be too big to pass through the strainer, after
they have given their taste to the quantity, in boiling a sufficient while
therein, you put them away with the husks of the Pease. The Pint of Pease
that you reserve whole, is only to show that it is Pease-porage. They must
be of the thickness of ordinary Pease-porage. For which these proportions
will make about a Gallon.

BROTH FOR SICK AND CONVALESCENT PERSONS

Put a Crag-end of a Neck of Mutton, a Knuckle of Veal, and a Pullet into a
Pipkin of water, with a spoonful or two of French-barley first scalded in a
water or two. The Pullet is put in after the other meat is well skimmed,
and hath boiled an hour. A good hour after that, put in a large quantity of
Sorrel, Lettice, Purslane, Borage and Bugloss, and boil an hour more at
least three hours in all. Before you put in the herbs, season the broth
with Salt, a little Pepper and Cloves, strain out the broth and drink it.

But for Potage, put at first a good piece of fleshy young Beef with the
rest of the meat. And put not in your herbs till half an hour before you
take off the Pot. When you use not herbs, but Carrots and Turneps, put in a
little Peny-royal and a sprig of Thyme. Vary in the season with
Green-pease, or Cucumber quartered longwise, or Green sower Verjuyce
Grapes; always well-seasoned with Pepper and Salt and Cloves. You pour some
of the broth upon the sliced-bread by little and little, stewing it, before
you put the Herbs upon the Potage.

The best way of ordering your bread in Potages, is thus. Take light spungy
fine white French-bread, cut only the crusts into tosts. Tost them
exceeding dry before the fire, so that they be yellow. Then put them hot
into a hot dish, and pour upon them some very good strong broth, boiling
hot. Cover this, and let them stew together gently, not boil; and feed it
with fresh-broth, still as it needeth; This will make the bread swell much,
and become like gelly.

AN EXCELLENT POSSET

Take half a pint of Sack, and as much Rhenish wine, sweeten them to your
taste with Sugar. Beat ten yolks of Eggs, and eig