Potages

Altho' mention has been alread made of several Potages, as well for Flesh-days, as those of Abstinence; particularly , the Bisk, Casserolle, Oil and Julian, as also Potage of Lambs-heads, Pike, Cray-fish, Sea-ducks, Muscles and some others, according to the espective Messes that were treated of: Nevertheless this Subject is very copious, and capable of furnishing matter for a large Article. A general Account has likewise been given of the peculiar Broths, that ought to constitute the Body of all those Potages, and of all others, as also of the Cullises that usually made.
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The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 197.