Boiled Meats Ordinary

You shall take a racke of mutton cut into peeces, or a leg of mutton cut in peeces: for this meat and these joints, are the best, Although any other joint, or any fresh beefe will likewise make good pottage: and having washt your meat well, put it into a cleane pot with faire water, and set it on the fire: then take violet leaves, endive, succory (chiccory?), strawberie leaves, spinage, langdebeefe, marygold flowers, Scallions, and a little persly, and chop them very small together, then take halfe so much oatmeale well beaten as there is herbes, and mix it with the herbes, and chop all very wel together: then when the pot is ready to boile, skumme it very wel and then put in your herbes: And so let it boil with a quicke fire, stirring the meat oft in the pot, till the meat be boild enough, and that the hearbes and water mixt together without any separation, which will be after the consumption of more then a third part: then season them with salt, and serve them up with the meat either with sippets or without.

2 lb boned lamb
5 c water
3 c oatmeal
1 1/2 t salt

1 1/4 lb mixed greens = 6 c chopped and pressed down (scallions, endive lettuce, Belgian endive, parsley, spinach, and mustard greens)

Cut up lamb into bite-sized pieces. Put in a pot with water, bring to a boil. Chop greens fine, mix with oatmeal and add. Simmer about 1 hour.

Variants:

If you want the pottage green but without visible herbs, beat the oatmeal and herbs in a stone mortar with a wooden pestle. Strain it, using some warm water from the pot. If you want it without herbs, use lots of onions and more oatmeal than before.