CHAPTER V 



HERB POTTAGES 



" In pottage without herbs there is 

 Neither goodness nor nourishment." 



Book of I ago ab Dewi. 



" We cannot make so much as a little good Pottage 

 without Herbes, which give an admirable relish and make 

 them wholsom for our Bodies." W. Coles, The Art of 

 Simpling, 1656. 



A COOLING POTTAGE. 7 Take Borage, Mallows, Fumitory, 

 Violet Leaves, Beetes, Great Raisins (the stones taken out), 

 Prunes and a little Dill. Seethe these in pottage and eat 

 thereof. The Good Housewife's Handmaid, 1588. 



HERB POTTAGE. Take Elder buds, nettle tops, clivers 

 and watercress, and what quantity of water you please 

 proportionable to your quantity of herbs, add oatmeal 

 according as you would have it in thickness and when your 

 water and oatmeal is just ready to boyl, put your Herbs 

 into it, cut or uncut as you like best ; take a Ladle and lade 

 it and then you may eat it with the herbs or strain it adding 

 a little butter, salt and bread. The best will be not to eat it 

 till it is somewhat cooled and not past as hot as milk from 

 the cow. You are to remember not to let it boyl at all. 

 This is a brave, wholsom, cleansing sort of pottage far beyond 

 what is commonly made. Tryon, The Good Housewife, 

 1692. 



ANOTHER SORT OF HERB POTTAGE. Take water and 

 oatmeal make it boyling hot on a quick fire then take 

 Spinnage, corn sallet and mint cut them and put a good 

 quantity into it. Let it stand on the fire till it be ready to 



