[Section I.]
Perfect Directions for the A-la-mode Ways of dressing all manner of Boyled Meats, with their several sauces, &c.
[ To make an Olio Podrida.]
TAke a Pipkin or Pot of some three Gallons, fill it with fair water, and set it over a Fire of Charcoals, and put in first your hardest meats, a rump of Beef, Bolonia sausages, neats tongues two dry, and two green, boiled and larded, about two hours after the Pot is boil’d and scummed: but put in more presently after your Beef is scum’d, Mutton, Venison, Pork, Bacon, all the aforesaid in Gubbins, as big as a Ducks Egg, in equal pieces; put in also Carrots, Turnips, Onions,
Cabbidge, in good big pieces, as big as your meat, a faggot of sweet herbs, well bound up, and some whole Spinage, Sorrel, Burrage, Endive, Marigolds, and other good Pot-Herbs a little chopped; and sometimes French Barley, or Lupins green or dry.
Then a little before you dish out your Olio; put to your pot, Cloves, Mace, Saffron, &c.
Then next have divers Fowls; as first
A Goose, or Turkey, two Capons, two Ducks, two Pheasants, two Widgeons, four Partridges, four stock Doves, four Teals, eight Snites, twenty four Quails, forty eight Larks.
Boil these foresaid Fowls in water and salt in a pan, pipkin, or pot, &c.