Thursday, October 30, 2008


The Julian is a very considerable Potage, and may be made in this manner: Having roasted a Leg of Mutton, let the Fat and Skin be taken away, and let it be put into a Kettle or Pot, of a sufficient bigness to hold some Broth for the Potage. Then add a good piece of Beef; another of a Fillet of Veal; a fat Capon; Carrets, Turneps and Parsneps, two of each; Parsly-roots, Celery and an Onion Stuck with Cloves; and let all boil together a long while, to the end that your Broth may be sufficiently enrich'd. In the Mean time, another Pot must be provided, and therein three or four Bundles of Asparagus, as much Sorrel as my be cut with a Knife at two strokes and some Chervil. Let them be well boil'd with some Broth taken out of the great Pot, and when the Crusts are soak'd, let the Asparagus and Sorrel be laid in order upon them, but nothing round about.

Julian-Potages are also made of a Breast of Veal, Capons, fat Pullets, Pigeons and other sorts of Meat: When they are well prepar'd and scalded, let them be put into a Pot with good Broth and a Bunch of fine Herbs; afterwards adding the above-mentioned Roots and Pulse; which may also serve to garnish the Potage, with Heaps of Asparagus chopt into pieces, and nothing else, but what is green, such as green Pease, etc.
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The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 140.

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