Pottage otherways in the French Fashion of Mutton, Kid, or Veal

Method

Take beaten oatmeal and strain it with cold water, then the pot being boiled and scummed, put in your strained oatmeal, and some whole spinage, lettice, endive, colliflowers, slic’t onions, white cabbidge, and salt; your pottage being almost boil’d, put in some verjuyce, and give it a warm or two; then serve it on sippets, and put the herbs on the meat.

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