PRESSIS NOURISSANT

The Queen Mothers Pressis was thus made.  Take un Gigot of Mutton, a piece of Veal, and a Capon (or half the quantity of each of these) and put them to rost with convenient fire, till they are above half rosted, or rather, till they be two thirds rosted.  Then take them off, and squeese out all their juyce in a press with screws, and scum all the fat from it, and put it between two dishes upon a Chafing-dish of Coals to boil a very little, or rather but to heat well; for by then it is through hot, the juyce will be ripened enough to drink, whereas before it was raw and bloody; then if you perceive any fat to remain and swim upon it, clense it away with a Feather.  Squeese the juyce of an Orange (through a holed spoon) into half a Porrenger full of this, and add a little Salt, and drink it.  The Queen used this at nights in stead of a Supper; for when she took this, she did eat nothing else.  It is of great, yet temperate nourishment.  If you take a couple of Partridges in stead of a Capon, it will be of more nourishment, but hotter.  Great weaknesses and Consumptions have been recovered with long use of this, and strength and long life continued notably.  It is good to take two or three spoonfuls of it in a good ordinary bouillon.  I should like better the boiling the same things in a close flagon in bulliente Balneo, as my Lady Kent, and My Mother used.

BROTH AND POTAGE

Mounsieur de Bourdeaux used to take a mornings a broth, thus made.  Make a very good broth (so as to gelly, when it is cold), a lean piece of a leg of Veal, the Crag-end of a neck of Mutton, and a Pullet, seasoning it with a little Salt, Cloves and Pepper to your mind.  Beat some of it with a handful of blanched Almonds and twenty husked-seeds of Citron and strain it to the whole; put Sugar to it, and so drink it as an Emulsion.

Otherwhiles He would make a Potage of the broth, (made without fruit), boiling and stewing it with some light-bread.

PAN COTTO

To make a Pan Cotto, as the Cardinals use in Rome, Take much thinner broth, made of the fleshes as above (or of Mutton alone) and boil it three hours, gently and close covered in una pignata, with lumps of fine light-bread tosted or dried. Un Pan grattato is made the same way with fine light-bread grated.  Season the broth of either lightly with Salt, and put in the Spice at the last, when the bread is almost boiled or stewed enough.  You may use juyce of Oranges to any of these.  A wholesom course of diet is, to eat one of these, or Panada, or Cream of Oat-meal, or Barley, or two New-laid-eggs for break-fast; and dine at four or five a Clock, with Capon or Pullet or Partridg, &c. beginning your meal with a little good nourishing Potage.  Two Poched Eggs with a few fine dry-fryed collops of pure Bacon, are not bad for break-fast, or to begin a meal.