Bring meat and water to a boil and cook 10 minutes; take meat out and cut up small; put back in water with broth, bread crumbs, pepper, and saffron. Simmer 30 minutes over low flame, being careful that it does not stick. Mix in remaining ingredients; cook, stirring frequently, for about 5 minutes. Ladle into pewter serving bowls and serve warm.
** This is a rather meat-rich version; it also works with as little as half this amount of meat.
Original Recipe for Potage from Meat:
Take lean meat and let it boil, then cut it up finely, and cook it again for 30 minutes in rich juice, having first added bread crumbs. Add a little pepper and saffron.
When it has cooled a little, add beaten eggs, grated cheese, parsley, marjoram, and finely chopped mint with a little vinegar. Blend them all together in a pot, stirring them slowly with a spoon so that they do not form a ball. The same may be done with livers and lungs.
This is the entire original recipe; like most early recipes it does not contain such details as quantities.
From Platina, DeHonesta Voluptate, Venice, L. DeAquila, 1475. Translated by E.B. Andrews, Mallinkrodt 1967. Published as part of the "Mallinkrodt Collection of Food Classics." Reprinted by Falconwood Press, 1989.
The following is adapted from: A Miscellany, by Cariadoc and Elizabeth, copyright David Friedman and Elizabeth Cook, 1988