Recipe courtesy of Elizabeth Cook

Potage from Meat

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: about 10 cups
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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



  1. 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.
  2. Original Recipe for Potage from Meat:
  3. 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.
  4. 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.

Cook’s Note

** This is a rather meat-rich version; it also works with as little as half this amount of meat.