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Potage of Mutton and Veal

Pot Meals
Historic


Original Receipt in 'The English and French Cook' By "TPJPRCNB" 1674 (TPJPRCNB 1674)

Cut a Rack of Mutton in two pieces, and take a Knuckle of Veal and boil it with good store of Herbs, with a pint of Oatmeal chopped amongst them, let your Herbs be Tyme, sweet Marjoram, Parsley, Sives, Succory, Marry-golds, Strawberrie and Violet-leaves, Beets, Borrage, Sorrel, Blood-wort, Sage, Penniroyal, with a little Salt; being well boil'd, serve them on carved Sippets, with the meat in the midst thereof.





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