HERB POTTAGES 159 



Half, and kept for use. You may make, at the same time, 

 Pottage enough for three or four days. The Modern 

 Cook, by Vincent La Chapelle, Chief Cook to the Prince of 

 Orange, 1744. 



A MOISTENING AND COOLING BROTH WITH HERBS. Take 



some Leaves of Sorrel, Beet, Lettuce, Purslane, and Chevril, 

 two large handfuls of each, pick, wash and cut them all 

 small, let them boil with a Crust of Bread and two Drams 

 of fresh Butter in two Pints of Water, which when half 

 boiled away is to be taken off and strained through a Sieve. 

 Ibid. 



To MAKE POTTAGE OF CHOPPED HERBS. Mince very fine 

 Spinage, Chives, Parsley, Marigold-flowers, Succory, Straw- 

 berry and Violet Leaves, stamp them with Oatmeal in 

 a Bowl, put chopped Greens in with it : you may either 

 put Broth or Water to them; if Water, boil a good Piece 

 of Butter in it; put sipets in the Dish, and pour it over 

 them. From The Receipt Book of Elizabeth Cleland, 1759. 



