Pottage in the English Fashion. is a traditional Stuart recipe for a classic dish of a bacon joint cooked in a pea pottage base that's served on a bed of sippets. The full recipe is presented here and I hope you enjoy this classic Stuart version of: Pottage in the English Fashion.
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Original Recipe
Pottage in the English Fashion. (from Robert May's Accomplisht Cook 1660)
Pottage in the English Fashion.
Take the best old pease you can get, wash and boil them in fair water, when they boil scum them, and put in a piece of interlarded bacon about two pound, put in also a bundle of mint, or other sweet herbs; boil them not too thick, serve the bacon on sippets in thin slices, and pour on the broth.
Modern Redaction
Elizabethan 'pottages' are basically soups and this soup, made from dried peas and ham is basically the beginning of the classic British 'pea and ham' soup.
Ingredients:
500g green split peas
300g bacon joint
1 bunch of mint, tied together bread sippets, to serve
Method:
Wash the peas, place in a pan and pour over 2l water. Bring to a boil, skim the surface until clean then add the bacon joint. Bring back to a boil and continue boiling for about 90 minutes, or until the peas as tender and the stock has thickened.
Remove the bacon joint from the pea mix and slice. Take serving dishes and place about 6 sippets of bread in the base of each. Lay the bacon slices on top then ladle over the pea stock and serve.
