Pottage in the Italian Fashion

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Boil green pease with some strong broth, and interlarded bacon cut into slices; the pease being boiled, put to them some chopped parsley, pepper, anniseed, and strain some of the pease to thicken the broth; give it a walm and serve it on sippets, with boil’d chickens, pigeons, kids, or lambs-heads, mutton, duck, mallard, or any poultry.

Sometimes for variety you may thicken the broth with eggs.