To Make Red Pottage

"TAke a hanch of Venifon, cut him in five or fix pieces, and place them in the bottom of a Pot or Pan: then do more than cover it with fair water; after it boyls, and is fcummed, add to it a good quantity of whole Pepper, and when it is half enough, put in four whole Onions, Cloves and large Mace, of each a little, fliced Ginger and Nutmeg, three or four faggots of fweet herbs, ( with good ftore of time in the faggots ) let it boyl together untill the Venifon be very tender, and a good part of the Broth confumed: fo done, pour out the Broth from the meat into another Pipkin; keep your Venifon hot in the fame Pot, either by being covered, or adding other hot Broth: then take a couple of great red Beet-roots, being above half boyled before, cut them in fquare pieces, three times fo big as Dice, and put them into your Broth taken from the Venifon; then fet it over the fire again, and let it remain there untill the roots are boyled tender, but not mafht to pieces; only add more in the boyling four Anchovies minced, then difh up your Venifon on fippets of light bread, in order as it was in the hanch: then pour in your Broth, fo much as will almoft fill the difh: then take your roots by themfelves, and tofs them in a little drawn Butter, and lay them all over the Venifon: you may make ufe of boyled Colly-flowers, to garnifh it out further if you pleafe. Let your red Broth be feen round about the difh fides: if the Beet be good it will be red enough: if not, you ought to colour it with Sanders: this is favoury red Pottage, and to be efteemed above the Venifon. I have explained this here for the Broths fake, rather than for the boyled-meats: in that Book I fhall alfo fpeak of more variety of Broths."