Take the fleshy and sinewy part of a leg of Beef, crag-ends of necks of Veal and Mutton.  Put them in a ten quarts pot, and fill it up with water.  Begin to boil about six a clock in the Morning, to have your potage ready by Noon.  When it is well skimmed, put in two or three large Onions in quarters, and half a loaf (in one lump) of light French bread, or so much of the bottom crust of a Venison Pasty; all which will be at length clean dissolved in the broth.  In due time season it with Salt, a little Pepper, and a very few Cloves.  Likewise at a fit distance, before it be ended boiling, put in store of good herbs, as in Summer, Borrage, Bugloss, Purslain, Sorel, Lettice, Endive, and what else you like; in Winter, Beetes, Endive, Parsley-roots, Cabbage, Carrots, whole Onions, Leeks, and what you can get or like, with a little Sweet-marjoram and exceeding little Thyme.  Order it so that the broth be very strong and good.  To which end you may after four hours (or three) boil a Hen or Capon in it; light French-bread sliced, must be taken about noon, and tosted a little before the fire, or crusts of crisp new French-bread; lay it in a dish, and pour some of the broth upon it, and let it stew a while upon a Chafing-dish.  Then pour in more Broth, and if you have a Fowl, lay it upon the bread in the broth, and fill it up with broth, and lay the herbs and roots all over and about it, and let it stew a little longer, and so serve it up covered, after you have squeesed some juyce of Orange or Limon, or put some Verjuyce into it.  Or you may beat two or three Eggs, with part of the broth, and some Verjuyce, or juyce of Orange, and then mingle it with the rest of the broth.

BARLEY POTAGE

Take half a pound of French-barley, and wash it in three or four hot-waters; then tye it up in a course linnen-cloth and strike it five or six blows against the table; for this will make it very tender.  Put it into such a pot full of meat and water, as is said in the ordinary potage, after it is skimmed; and season this with Salt, Spice, Marjoram and Thyme, as you did the other.  An hour before you take it from the fire, put into it a pound of the best Raisins of the Sun well washed; at such a distance of time, that they may be well plumped and tender, but not boiled to mash.  When the broth is enough boiled and consumed, and very strong, pour some of it upon sliced dry bread in a deep potage-dish, or upon crusts, and let it stew a while.  Then pour on all the rest of the broth, with the barley and Raisins, upon a Capon or Hen, or piece of Mutton or Veal; and let it mittonner awhile upon the Chafing-dish, then serve it in.

STEWED BROTH