broth, pepper, mace, beaten ginger, and salt; stew it with half a pound of strained almonds, some mutton broth, crumbs of manchet, and some verjuyce; give it a warm, and serve it on sippets.
If you would have it yellow, put in saffron; sometimes for change white-wine, sack, currans, raisins, and sometimes incorporated with eggs and grated cheese.
Otherways change the colour green, with juyce of spinage, and put to it almonds strained.
[ Pottage otherways in the French Fashion of Mutton, Kid, or Veal.]
Take beaten oatmeal and strain it with cold water, then the pot being boiled and scummed, put in your strained oatmeal, and some whole spinage, lettice, endive, colliflowers, slic’t onions, white cabbidge, and salt; your pottage being almost boil’d, put in some verjuyce, and give it a warm or two; then serve it on sippets, and put the herbs on the meat.
[ Pottage in the English Fashion.]
Take the best old pease you can get, wash and boil them in fair water, when they boil scum them, and put in a piece of interlarded bacon about two pound, put in also a bundle of mint, or other sweet herbs; boil them not too thick, serve the bacon on sippets in thin slices, and pour on the broth.
[ Pottage without sight of Herbs.]
Mince your herbs and stamp them with your oatmeal, then strain them through a strainer with some of the broth of the pot, boil them among your mutton, & some salt; for your herbs take violet leaves, strawberry leaves,
succory, spinage, lang de beef, scallions, parsley, and marigold flowers, being well boil’d, serve it on sippets.