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wolram
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http://www.pbm.com/~lindahl/food.html
t resteth now that we speak of boyled meats and broth, which forasmuch as our House-Wife is intended to be general, one that can as well feed the poor as the rich, we first begin with those ordinary wholsome boyl'd meats which are of use in every good mans house; therefore to make the best ordinary Pottage, you shalltake a rack of mutton cut into pieces, or a leg of mutton cut into pieces; for this meat, and these joynts are the best, although any other joynt or any fresh Beef will likewise make god Pottage; and having washt your meat well, put it into a clean pot with fair water, and set it on the fire, then take Violet leaves, Succory, Strawberry leaves, Spinage, Langedebeef, Marygold flowers, Scallions, and a little Parsley, and chop them very small together; then take half so much Oat-meal well beaten as there is herbs, and mix it with the herbs, and chop all very well together, then when the pot is ready to boyl, scum it very well, and then put in your Herbs, and so let it boyl with a quick fire stirring the meat oft in the pot, til the meat be boyl'd enough, and that the herbs and water are mixt together without any separation, which will be after the consumption of more than a third part: Then season them with salt, and serve them up with the meat, either with sippets or without.
t resteth now that we speak of boyled meats and broth, which forasmuch as our House-Wife is intended to be general, one that can as well feed the poor as the rich, we first begin with those ordinary wholsome boyl'd meats which are of use in every good mans house; therefore to make the best ordinary Pottage, you shalltake a rack of mutton cut into pieces, or a leg of mutton cut into pieces; for this meat, and these joynts are the best, although any other joynt or any fresh Beef will likewise make god Pottage; and having washt your meat well, put it into a clean pot with fair water, and set it on the fire, then take Violet leaves, Succory, Strawberry leaves, Spinage, Langedebeef, Marygold flowers, Scallions, and a little Parsley, and chop them very small together; then take half so much Oat-meal well beaten as there is herbs, and mix it with the herbs, and chop all very well together, then when the pot is ready to boyl, scum it very well, and then put in your Herbs, and so let it boyl with a quick fire stirring the meat oft in the pot, til the meat be boyl'd enough, and that the herbs and water are mixt together without any separation, which will be after the consumption of more than a third part: Then season them with salt, and serve them up with the meat, either with sippets or without.
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