Potage in the Italian Fashion
PERIOD: England, 17th century | SOURCE: The English and French Cook, 1674 | CLASS: Authentic
DESCRIPTION: A recipe for peas porridge, seasoned with anise
Potage in the Italian Fashion.
Boil green Pease with some strong broth and interlarded Bacon cut into slices, the Pease being boil'd, put to them some chopped Parsley, Pepper, Anniseed, and strain some of the Pease to thicken the broth, give it a walm, and serve it on Sippets with boiled Chickens, Pigeons, Kids or Lambs-heads, Mutton, Duck, Mallard, or any Poultry; for variety thicken the broth with Eggs.
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