The Jacobin's Pottage

Ingredients

• the flesh of a cold capon or turkey
• two or three ounces of Parmesan or old Dutch cheese
• season it with beaten cloves
• nutmeg
• mace
• salt
• four or five French rolls
• twelve or eighteen pieces of marrow

Method

1. 1

   Mince the meat and mix with grated cheese and seasonings.

2. 2

   Prepare French rolls, wet with broth, and layer with minced meat and marrow.

3. 3

   Cover and stew, adding broth as needed.

4. 4

   Serve with juice of oranges.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 74. The excerpt below is the record exactly as published.

Th3 Jacobin's Pottage. This sounds like an ultra-democratic dish ; but it is in reality a conventual one. Prior to the first Revolution it wu^ a standing dish on high days and holidays at the Monastery of the Jacobins in Paris. Take the flesh of a cold capon or turkey ; mince it as small as you can ; then grate into the meat two or three ounces of Parmesan or old Dutch cheese ; season it with beaten cloves, nutmeg, mace, and salt ; then take the bottoms and tops of four or five French rolls, dry them before the fire or in an oven : next put them into a dish ; set it upon the fire, wet your bread with a ladleful of strong broth, and a ladleful of mutton broth ; then throw on your minced meat all of an equal thickness in each place, stick twelve or eighteen pieces of marrow

Cook this with the app: pantry check, scaling, and the assistant.