158 A GARDEN OF HERBS 



To MAKE CARROT SOUP. Boil your carrots, cleanse them, 

 beat them in a mortar or wooden tray, put them into a 

 pipkin with Butter, white Wine, Salt, Cinnamon, Sugar, 

 shred Dates, boil'd currants. Stew these well together. 

 Dish them on Sippets, garnish with hard Eggs in Halves 

 or Quarters and scrape in Sugar. From The Receipt Book of 

 John Nott, Cook to the Duke of Bolt on, 1723. 



To MAKE MEAGRE BROTH FOR SOOP WITH HERBS. -Set 

 on a Kettle of Water and put in two or three crusts of Bread 

 and all sorts of Good Herbs, season it with Salt put in Butter 

 and a bunch of Sweet herbs, boil it for an hour and a half, 

 then strain it through a Sieve or Napkin. This will serve 

 to make Lettuce Soop, Artichoke Soop, Asparagus Soop, 

 Succory Soop, and Soop de Sante with Herbs. Ibid. 



To MAKE POTAGE THE FRENCH WAY.^ Take hard lettuce, 

 sorrel and chevril of each a like Quantity or any other Herbs 

 you like as much as half a peck will hold pressed down, 

 pick them, wash and drain them. Put them in a Pot 

 with fresh butter, then add water, Salt, some whole cloves 

 and a crust of Bread and when it is boild take out the crust 

 of bread and put in the yolks of a couple of eggs well beaten 

 and stir together over the fire. Lay in a Dish some slices 

 of Bread. Pour it in, serve it up. Ibid. 



POTTAGE WITHOUT THE SIGHT OF HERBS. Mince several 

 sorts of sweet herbs very fine Spinage, Parsley, Marigold 

 flowers, Succory, Strawberry and Violet Leaves. Pound 

 them with oatmeal in a Mortar. Boil your oatmeal and 

 herbs in broth and serve. Ibid. 



To MAKE A POTTAGE FOR ONE OR TWO PERSONS. Take 

 four Handfuls of Pot-herbs, pick'd, wash'd, and cut small, 

 two or three Onions cut small likewise, three or four Leeks, 

 Half an Ounce of fresh Butter or Bacon, four Spoonfuls 

 either of fine Flour, pounded Rice, Oatmeal, or peel'd Barley, 

 a Dram of Salt, and a little Pepper ; boil the whole in three 

 Quarts of Water, which must be reduced to a Pint and a 



