Pottage with Whole HerbsOrigin: British Period: Elizabethan |
Original RecipePottage with Whole Herbs (from Gervaise Markham The English Huswife)Take mutton, veal or kid, break the bones but do not cut up the flesh, wash, put in a pot with water. When ready to boil and well skimmed, add a handful or two of small oatmeal. Take whole lettuce, the best inner leaves, whole spinach, whole endive, whole chiccory, whole leaves of colaflorry [cauliflower?] or the inward parts of white cabbage, with two or three onions. Put all into the pot until done. Season with salt and as much verjuice as will only turn the taste of the pottage; serve up covering meat with whole herbs and addorning the dish with sippets. 
Modern RedactionIngredients:
500g mutton, veal or kid Method:Add the meat whole to a large stock pot and pour in just enough water to jsut cover it. Bring the water to the boil, skim-off any excess fat and add the vegetables and other ingredients. Lower the heat to a simmer, and keep on cooking for aobut 40 minutes. Check the contents of the pot frequently and skim off any surface fat. To serve, pour the liquid ino a bowl, take the meat out and break into strips. Add this to the liquid. Toast your bread (thick slices) and quarter into triangles. Place these on top of the pottage and serve. |
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