Pottage in the French Fashion. is a traditional Stuart recipe for a classic stew of mutton that's fried, cooked in stock and finished with almond milk and mutton broth before being thickened with breadcrumbs and served on a base of bread sippets. The full recipe is presented here and I hope you enjoy this classic Stuart version of: Pottage in the French Fashion.
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Original Recipe
Pottage in the French Fashion. (from Robert May's Accomplisht Cook 1660)
Pottage in the French Fashion.
Cut a breast of mutton into square bits or pieces, fry them in butter, & put them in a pipkin with some strong broth, pepper, mace, beaten ginger, and salt; stew it with half a pound of strained almonds, some mutton broth, crumbs of manchet, and some verjuyce; give it a warm, and serve it on sippets.
If you would have it yellow, put in saffron; sometimes for change white-wine, sack, currans, raisins, and sometimes incorporated with eggs and grated cheese.
Otherways change the colour green, with juyce of spinage, and put to
it almonds strained.
Modern Redaction
Ingredients:
1 boned breast of mutton, cubed
butter for frying
1.5l strong meat stock
1/2 tsp freshly-ground black pepper
2 blades of mace
1 race of ginger, peeled and pounded
1 tsp sea salt (or to taste)
500ml almond milk
500ml mutton broth
100g fine white breadcrumbs
60ml verjuice bread sippets, to serve
Method:
Melt butter in a large pan, add the breast of mutton pieces and fry until golden brown all over. Add the meat stock and seasonings then bring to a boil and cook for about 70 minutes, or until the mutton is tender.
Now add the almond milk, mutton broth, breadcrumbs and verjuice. Bring to a boil and cook, stirring frequently, until thickened. Serve on a base of bread sippets.
