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The Queen's Pottage
Pot Meals
Historic

Poultry broth with mushroom and almonds, thickened with breadcrumb, topped with poultry mince and grilled. Decorated with "Pomegranates, Pistaches, and Cocks-combs"


Original Receipt from 'The Cook's and Confectioners Dictionary by John Nott (Nott 1723)

216 The Queen's Potage
Beat Almonds and boil them in good Broth a few Crums of Bread the inside of a Lemon and a Bunch of sweet Herbs, stir them often strain them then soak Bread in the best Broth which is to be thus made, bone a Capon or Partridge, pound the Bones in a Mortar then boil them in strong Broth with Mushrooms, then strain them thro a Linen-cloth, with this Broth soak your Bread, as it soaks sprinkle it with the Almond broth. Then put a little minced Meat to it either of Partridge or Capon, and still as it is soaking put in more Almond broth until it be full, then hold a red hot Iron over it, garnish the Dish with Pomegranates Pistaches and Cocks combs




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