Pottage otherways in the French Fashion of Mutton, Kid, or Veal.
Pottage otherways in the French Fashion of Mutton, Kid, or Veal. is a traditional Stuart recipe (from Robert May's cookbook) for a classic French-style soup of veal in a stock of mixed greens and oatmeal that's finished with verjuice. The full recipe is presented here and I hope you enjoy this classic Stuart version of: Pottage otherways in the French Fashion of Mutton, Kid, or Veal.
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Original Recipe
Pottage otherways in the French Fashion of Mutton, Kid, or Veal. (from Robert May's Accomplisht Cook 1660)
Pottage otherways in the French Fashion of Mutton, Kid, or Veal.
Take beaten oatmeal and strain it with cold water, then the pot being boiled and scummed, put in your strained oatmeal, and some whole spinage, lettice, endive, colliflowers, slict onions, white cabbidge, and salt; your pottage being almost boild, put in some verjuyce, and give it a warm or two; then serve it on sippets, and put the herbs on the meat.
Modern Redaction
Ingredients:
1 breast of veal
200g (1/2 lb) oatmeal, beaten in a mortar
1l (4 cups) water
250g (9 oz) spinach, washed and with the stems removed
2 lettuces, washed and shredded
1 endive, shredded
1 cauliflower, separated into florets
2 onions, sliced
1 small white cabbage, shredded
salt, to taste
75ml (7 tbsp) verjuice
Method:
Place the veal in a pot, cover with water, bring to a boil, reduce to a simmer and cook for 60 minutes or until the meat is tender.
In the meantime, mix the oatmeal with the water, set aside for 20 minutes then strain through a fine-meshed sieve and set aside.
When the veal is cooked, remove from the pot and set aside. Strain the broth.
Place the oatmeal liquid in a pot and add the vegetables. Skim the surface of the veal broth and mix with the vegetables. Bring to a boil and cook for 15 minutes, or until the vegetables are just tender. Season to taste with salt and add the verjuice.
Bring back to a boil and cook for 5 minutes more. Serve the meat on bread sippets and pour around the pottage.
