Early English Meals and Manners
“ All maner of liquyde thynges, as Potage, sewe and all other brothes doth replete a man that eteth them with ventosyte. Potage is not so moche vsed in all Chrystendome as it is vsed in Englande. Potage is made of the licour in the whiche flesshe is sod in, with puttynge to, chopped herbes, and Otmell and salte. ”
