156 A GARDEN OF HERBS 



Carrot, and other Seasoning Ingredients. Set your Crusts 

 a soaking, scrape in some Parmesan, and dress your Pottage : 

 Garnish it with Sticks of Cinnamon round about, and lay one 

 in the middle, orf ry'd Bread or an Onion. The Queen's Closet 

 Opened, by W. M,, Cook to Queen Henrietta Maria, 1655. 



SOUP DE SANTE FOR FISH DAYS. Take Celery, Endive, 

 Sorrel, a little Chevril and cabbage-lettuce well picked and 

 washed, mince them down with a knife squeeze the water 

 from them, put them into a saucepan, toss them up in Butter 

 with a little Onion, take off all the fat, then put to them a 

 little water from boiled Peas, and let them boil till they are 

 tender; then put in half-a-spoonful of flower and keep 

 moving it till it is brown. Then put in some good Fish- 

 broth and a glass of wine, season it with Salt, pepper, an 

 onion stuck with cloves, shred Parsley and a faggot of 

 savoury Herbs, lay in the middle of your Soop-dish a French 

 roll fried having taken the crumb out at the bottom, cover 

 the Bottom of your dish with the crust of French Rolls, set 

 it over a chafing-dish of coals, lay the herbs upon them and 

 then pour the soop upon your crusts and herbs, let it stand 

 a while to simmer, and soak the Bread. Garnish it with 

 Turnips and Carrots and serve it up hot. From The Receipt 

 Book of Joseph Cooper, Cook to Charles I, 1654. 



BROWN POTTAGE OF HERB ROOTS. Take carrots and 

 turnips and cut them in Dice, flour them and fry them Brown 

 in clarify 'd Butter; drain them from the Fat, and put to 

 them of meagre broth and make a brown gravy from them. 

 Then take celery, endive, spinach, sorrel, lettuce, parsley 

 and onions chop these together, not too small, put to them 

 as much of your gravy as will fill your dish. When you 

 fry your Turnips and Carrots pulp some of them and put 

 that in to help thicken your soup. Make a few force- 

 meat balls of soft herbs worked up into Bread and Eggs 

 and season'd and put in; Stove all well together. Put in 

 French Bread fry'd and dish it. Put a Manchet, stoved, 

 in the middle and garnish with Scalded Spinach and Sliced 

 Lemon, Ibid. 



