Although 'pottage' just means soup or stew, 'English Pottage' has come to mean a clear dark meat-stock soup, though the Digby 1669 receipt includes oatmeal (British Food Trust, etc)
Original Receipt in 'The Closet Of Sir Kenelm Digby Knight, Opened ' (Digby 1669)
PLAIN SAVOURY ENGLISH POTAGE
Make it of Beef, Mutton and Veal; at last adding a Capon, or Pigeons. Put in at first a quartered Onion or two, some Oat-meal, or French barley, some bottome of a Venison-pasty-crust, twenty whole grains of Pepper: four or five Cloves at last, and a little bundle of sweet-herbs, store of Marigold-flowers. You may put in Parsley or other herbs.
Or make it with Beef, Mutton and Veal, putting in some Oat-meal, and good pot-herbs, as Parsley, Sorrel, Violet-leaves, etc. And a very little Thyme and Sweet-marjoram, scarce to be tasted: and some Marigold leaves, at last. You may begin to boil it overnight, and let it stand warm all night; then make an end of boiling it next morning. It is well to put into the pot, at first, twenty or thirty corns of whole Pepper.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY