Take a good fleshy piece of Beef, not fat, and lay it down to the fire,
and when it begins to rost, slash it with a Knife to let the Gravie run
out, and continually bast it with what drops from it and Claret Wine
mixed together, and continually cut it, and bast it till all the Gravie
be out, then take this Gravie and set it over a Chafingdish of Coals
with some whole Spice, Limon Pill, and a little Salt, when you think it
is enough, lay some Sippets into another Dish, and pour it in, and serve
it to the Table; Garnish your Dish with Limon and Orange; if you please
you may leave out the Sippets and put in some poach'd Eggs, done
carefully.


63. _To make French Pottage._

Take an equal quantity of Chervil, hard Lettice and Sorrel, or any other
Herb as you like best, in all as much as a Peck will hold pressed down,
pick them well, and wash them, and drain them from the water, then put
them into a Pot with half a pound of fresh Butter, and set them over the
fire, and as the Butter melts, stir them down in it till they are all
within the Butter, then put some water in, and a Crust of bread, with
some whole Cloves and a little Salt, and when it is well boiled, take
out the Crust of bread, and put in the yolks of four Eggs well beaten,
and stir them together over the fire, then lay some thin slices of white
bread into a deep dish, and pour it in.


64. _To make Cabbage Pottage._

Take a Leg of Beef and a Neck of Mutton, and boil them well in water and