Potage of Barnicle with Turnips.
Dress your Barnicle, and lard it with Eel or Carp, then fry it, then boil it with half Water, and half Pease-broth, well
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Dress your Barnicle, and lard it with Eel or Carp, then fry it, then boil it with half Water, and half Pease-broth, well
seasoned with Butter and a bundle of sweet Herbs; when it is almost boiled, out your Turnips, flowre and fry them with Butter, when they are very brown, put them into the Pot with your Barnicle, if your Potage be not thick enough, fry a little Flowre in∣to it, some Capers, Samphire cut small, Pine-apple-seeds, the pulp of a Lemon cut small, and a drop of Vinegar; when it is boiled enough, soak your Bread, and garnish it with your Barnicle and Tur∣nips.
If you would not have your Turnips to be seen, strain them and season them with a bundle of Herbs, an Onion, and some sweet Butter, then garnish your Potage with Mushromes and Artichokes.