The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Oatmeal Potage with Herbs and Flowers

Accompaniments
Historic


Original Receipt in TPJPRCNB 1674;

To make Potage without the sight of Herbs: Having minced several sorts of sweet Herbs very small, stamp them with your Oatmeal, then strain them through a strainer with some of the broth of the Pot, boil your Herbs and Oatmeal with your Mutton, and some Salt, let your Herbs be Violet-leaves, Strawberry-leaves, Succory, Spinage, Scallions, Parsley and Marry-gold-flowers; having boiled them enough, serve them on Sippets.






Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats