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Pour out the broth, and boil it a little by it self over a Chafing-dish, in some deep vessel, to scum off the superfluous fat. You will do well to quicken it with some Verjuyce, or juyce of Orange; or with some yolks of Eggs and the juyces, if the broth be not over-strong. Green-pease in the season do well with the Potage.
Vary in the season with Green-pease, or Cucumber quartered longwise, or Green sower Verjuyce Grapes; always well-seasoned with Pepper and Salt and Cloves. You pour some of the broth upon the sliced-bread by little and little, stewing it, before you put the Herbs upon the Potage. The best way of ordering your bread in Potages, is thus.
Green-pease may some of them be boiled a pretty while in the great pot; but others in a pot by themselves, with some Bouillon no longer then as if they were to eat buttered, and put upon the dish, containing the whole stock a quarter of an hour after the other hath stewed a quarter of an hour upon the bread.
After an hour and half, or two hours, put in a Capon, and four or five Cloves; when it is within a good half hour of being boiled enough, put in such herbs, as you intend, as Sorrel, Lettice, Purslane, Borage and Bugloss, or Green-pease; and in the Winter, Parsley-roots and White-endive, or Navets, &c. so pour the broth upon tosted light bread, and let it stew a while in the dish covered.
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