Pottage in the French Fashion. is a traditional Stuart recipe (from Robert May's cookbook) for a classic French-style soup of mutton in a meat broth base with almonds, breadcrumbs and verjuice. 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 breast of mutton
100g butter
500ml strong beef or mutton broth
6 black peppercorns
2 blades of mace
1 piece of ginger, beaten
salt, to taste
200g almonds, pounded to a paste and passed through a fine-meshed sieve
500ml mutton broth
100g fine breadcrumbs
100ml verjuice
Method:
Cut the mutton into small square pieces. Melt the butter in a pan, add the mutton pieces and fry until nicely browned on all sides.
Transfer the meat to a heavy-based pan, add the spices and the broth then work in the almond paste and the mutton broth. Season to taste with salt and bring to a boil. Reduce to a simmer, cover and cook for about 40 minutes or until the mutton is tender.
Work in the breadcrumbs and the almond paste, bring back to a boil and cook, stirring frequently, until thickened.
