Norfolk Pottage

A very good dinner-party dish complete with all its vegetables, this pottage comes from an anonymous cookery book which dates from the seventeenth and eighteenth centuries. The recipe, intended for a feast day, would serve about 40 people. It calls for a whole leg of beef, a large piece of veal, half a pound of bacon, four ox palates, four sweetbreads, two dozen cockscombs, several fowls, 24