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Pottage with Whole Herbs
English Huswife, book 2, p. 48
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
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.
1 lb veal 5 flowerettes cauliflower
1 ½ c oatmeal 2 small onions
3 ½ oz lettuce ½ T salt
1 c spinach 2 T verjuice
1 small endive 6 slices of toast
2 oz chicory
Note: “Oatmeal” should be steelcut/Irish
oatmeal, not moden rolled oats.
Cook veal whole about ½ hour in enough
water to cover. Add vegetables as soon as the
water comes to a boil and is skimmed.
Stwed Mutton
Two Fifteenth Century p. 72
Take faire Mutton that hath ben roste, or
elles Capons, or suche oþer flessh, and mynce it
faire; put hit into a possenet, or elles bitwen ii
siluer disshes; caste thereto faire parcely, And
oynons small mynced; then caste there-to wyn,
and a litull vynegre or vergeous, pouder of peper,
Canel, salt and saffron, and lete it stue on þe
faire coles, And þen serue hit forthe; if he have no
wyne ne vynegre, take Ale, Mustard, and A
quantite of vergeous, and do þis in þe stede of
vyne or vinegre.
Wine Version
1 ½ lb boned lamb 1 t pepper
¼ c parsley ½ t cinnamon
1 ¼ lb onions 1 t salt
¾ c wine 3 threads saffron
2 T vinegar ½ c water
32
Beer Version
Substitute 1 c dark beer and ½ t ground
mustard for the wine. Substitute 4 T of
verjuice for the vinegar if you have it.
Roast the lamb (before boning) at 350° for
about 1 hour, then chop it into bite sized
pieces. Chop onions fine. Combine all
ingredients (and the juices from roasting the
lamb) in a covered stew pot; use enough water
so that there is just enough liquid to boil the
meat in. Simmer it about ½ hour and serve it
forth. It is good over rice.
Beef y-Stewed
Two Fifteenth Century p. 6
Take faire beef of the ribs of the forequarters,
and smite in fair pieces, and wash the beef into a
fair pot; then take the water that the beef was
sodden in, and strain it through a strainer and
seethe the same water and beef in a pot, and let
them boil together; then take canel, cloves, maces,
grains of paradise, cubebs and onions y-minced,
parsley and sage, and cast thereto, and let them
boil together; and then take a loaf of bread, and
stepe it with broth and vinegar, and then draw it
through a strainer, and let it be still; and when it
is near enough, cast the liquor thereto, but not too
much, and then let boil once, and cast saffron
thereto a quantity; then take salt and vinegar,
and cast thereto, and look that it be poynant
enough, and serve forth.
1 medium onion = 6 oz ⅛ t cloves
¼ c parsley ½ t cinnamon
⅛ t grains of paradise 2 slices bread = 3 oz
⅛ t cubebs 12 threads saffron
1 t fresh sage 1 T vinegar
1 lb beef 1 t salt
¼ t mace 1 t more vinegar
Chop onions and herbs, grind grains of
paradise and cubebs. Put beef in a pot, add 1
½ c water, bring to a boil, add parsley, sage,
onion, and spices. Simmer about 45 minutes
covered. Tear up bread, put to soak in 1 T
vinegar and 5/8 c broth from the meat. After
45 minutes put bread through a strainer (or a
food processor); add that, saffron, salt and 1 t
vinegar to the meat. Adjust salt and vinegar to
your taste, bring back to a boil and serve.