Make strong broth with a piece of Beef, Mutton and Veal, adding a piece of the sinews of the leg of Beef, seasoning it with two great Onions quartered, some Cloves, and White-pepper.  In due time put in a Capon, or take some broth out to boil it in.  But before you put in the Capon, take out some of the Broth, in which boil and stew Turneps first prepared thus.  Fry them in scalding butter, till they be tender; then take them out with a holed skimmer, and lay them in a holed dish warmed, set in another whole dish.  When all the butter is quite drained out, stew them in a Pipkin in the broth, as is said above.  When you will make up your potage, put some Ladlefuls of the broth of the great pot (driving away the fat with the ladle) upon slices of scorched bread in a deep dish.  Let this mittonner a while.  Then lay the Capon upon it, and pour the Turneps and broth of them over all.  A Duck in lieu of a Capon will make very good potage.  But then it is best, to fry that first, as the Turneps, then boil it.

POTAGE DE SANTE

Make a good and well-seasoned bouillon with lean Beef, Mutton and Veal, in which boil a Capon.  Boil with it either Cabbage, or Turneps, or whole Onions.  The first two you put into the broth all over the dish; but the Onions you lay all round about the brim, when you serve it in.  Whiles the meat is boiling to make the bouillon, you rost a fleshy piece of Beef (without fat) of two or three pound; and when it is half rosted, squeese out all the juyce, and put the flesh into the pot with the rest of the meat to boil, which will both colour and strengthen it.  When you find your Bouillon good, pour it into the dish, where your bread lieth sliced (which must be very light and spungy, and dryed first, after it is sliced) and let it mittonner a little.  Then pour your gravy of beef upon it, (or of mutton) and lay your Capon upon it, and lay in your roots round about it.  It is best to boil by themselves in some of the bouillon in a pot a part, the roots or Onions.

POTAGE DE SANTE

Mounsieur De S. Euremont makes thus his potage de sante and boiled meat for dinner, being very Valetudinary.  Put a knuckle of Veal and a Hen into an earthen Pipkin with a Gallon of water (about nine of the Clock forenoon) and boil it gently till you have skimmed it well.  When no more scum riseth (which will be in about a quarter of an hour), take out the Hen (which else would be too much boiled,) and continue boiling gently till about half an hour past ten.  Then put in the Hen again, and a handful of white Endive uncut at length, which requireth more boiling then tenderer herbs.  Near half hour after eleven, put in two good handfuls of tender Sorrel, Borage, Bugloss, Lettice, Purslane (these two come later then the others, therefore are not to be had all the winter) a handful a piece, a little Cersevil, and a little Beet-leaves.