Part of the “Living history Reference Books” series. “Broths and Pottages were moist dishes whose taste could be adjusted to suit the cook’s taste with a few simple ingredients. Thus I have from these few presidents shewed you the true Art and making of all sorts of boiled-meats and broths; and though men may coin strange names and fain strange Arts, yet be assured she that can do those, may make any other whatsoever; altering the taste by alteration of the compounds as she shall see occasion: and when a broth is too sweet, to sharpen it with verjuyce, when too tart, to sweeten it with sugar: when flat and wallowish, to quicken it with Orenges and Lemons; and when too bitter, to make it pleasant with herbs and spices [GMEH].”
Softcover: 16 pages.
Product Dimensions: 21.0 x 14.6 x 0.2 cm