Make very good broth with some lean of Veal, Beef and Mutton, and with a brawny Hen or young Cock.  After it is scummed, put in an Onion quartered, (and, if you like it, a Clove of Garlick,) a little Parsley, a sprig of Thyme, as much Minth, a little balm; some Coriander-seeds bruised, and a very little Saffron; a little Salt, Pepper and a Clove.  When all the substance is boiled out of the meat, and the broth very good, you may drink it so, or, pour a little of it upon tosted sliced-bread, and stew it, till the bread have drunk up all that broth, then add a little more, and stew; so adding by little and little, that the bread may imbibe it and swell:  whereas if you drown it at once, the bread will not swell, and grow like gelly:  and thus you will have a good potage.  You may add Parsley-roots or Leeks, Cabbage or Endive in the due time before the broth is ended boiling, and time enough for them to become tender.  In the Summer you may put in Lettice, Sorrel, Purslane, Borage and Bugloss, or what other pot-herbs you like.  But green herbs do rob the strength and vigor and Cream of the Potage.

The Queen’s ordinary Bouillon de sante in a morning was thus.  A Hen, a handful of Parsley, a sprig of Thyme, three of Spear-minth, a little balm, half a great Onion, a little Pepper and Salt, and a Clove, as much water as would cover the Hen; and this boiled to less then a pint, for one good Porrenger full.

NOURISSANT POTAGE DE SANTE

Fill a large earthen pot with water, and make it boil; then take out half the water, and put in Beef and Mutton (fit pieces) and boil and skim:  and as soon as it boils, season it with Salt and Pepper.  After an hour and half, or two hours, put in a Capon, and four or five Cloves; when it is within a good half hour of being boiled enough, put in such herbs, as you intend, as Sorrel, Lettice, Purslane, Borage and Bugloss, or Green-pease; and in the Winter, Parsley-roots and White-endive, or Navets, &c. so pour the broth upon tosted light bread, and let it stew a while in the dish covered.  You should never put in fresh water.  And if you should through the consuming of the water by long boiling, it must be boiling hot.  The less broth remains, the better is the Potage, were it but a Porrenger full, so that it would be stiff gelly when it is cold.  It is good to put into the water, at the first, a whole Onion or two; and if you will, a spoonful of well-beaten orge monde or bottom crust of bread, or some of the bottom of a Venison Pasty.

POTAGE DE SANTE