Brown Pottage of Herb Roots from 1654

Take carrots and turnips and them in Dice, flour them from Brown in clarify'd Butter; 
drain them from the Fat, and put to them of meagre broth and make a brown gravy from 
them. Then take celery, endive, spinach, sorrel, lettuce, parsley, and onions, chop 
these together, not too small, put to them as much of your gravy as will fill your dish.
When you fry your Turnips and Carrots pulp some of them and put that in to help thicken 
your soup. Make a few force-meat balls of soft herbs worked up into Bread and Eggs and 
season'd and put in ; Stove all well together. Put in French Bread fry'd and dish it. 
Put a Manchet, stoved, in the middle and garnish with Scalded Spinach and Sliced Lemon.

From The Receipt Book of Joseph Cooper, Cook to Charles I, 1654