Potage of Mutton, Veal or Beef in the English fashion

PERIOD: England, 17th century | SOURCE: The English and French Cook, 1674 | CLASS: Authentic

DESCRIPTION: Lamb & veal stewed with herbs

Potage of Mutton, Veal or Beef in the English fashion.

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.