Potage Recipe
Boil a leg of beef, and a knuckle of veal, with a bunch of sweet herbs,
a little mace and whole pepper, and a handful of salt. When the meat is
boiled to rags or to a very strong broth, strain it through a hair
sieve, and when it is cold, take off the fat. With raw beef make a gravy
thus: cut your beef in pieces, put them in a frying-pan with a piece of
butter or a slice of bacon, fry it very brown, then put it to some of
your strong broth, and when it grows browner and thick till it becomes
reduced to three pints of gravy, fill up your strong broth to boil with
a piece of butter and a handful of sweet herbs. Afterwards a chicken
must be boiled and blanched and cut in slices; and two or three
sweetbreads fried very brown; a turnip also sliced and fried. Boil all
these half an hour, and put them in the dish in which you intend to
serve up, with three French rolls (cut in halves) and set it over a fire
with a quart of your gravy, and some of your broth, covered with a dish,
till it boils very fast, and as it reduces fill up with your broth till
your bread is quite soaked. You may put into the dish either a duck,
pigeon, or any bird you please; but whichever you choose, roast it
first, and then let it boil in the dish with your bread. This may be
made a pea soup, by only rubbing peas through a sieve.
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