Potage from Meat

Total Time:
45 min
15 min
30 min

about 10 cups

  • 2 1/3 pound beef stew meat
  • 4 cups water
  • "Rich juice": 31 ounces (3 cans) concentrated beef broth
  • 1 1/2 cups dry bread crumbs
  • 3/4 teaspoon freshly ground black pepper
  • 8 threads saffron
  • 5 eggs
  • 1 1/2 cups grated Parmesan or Romano
  • 3/8 cup chopped parsley
  • 3/4 teaspoon dried or 1 teaspoon fresh marjoram
  • 1 1/2 tablespoons chopped fresh mint
  • 3 tablespoons wine vinegar
  • Salt
  • 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.

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