Merryell Williams' Book of Recipes (Peniarth MS 513D) - [5] Pottage Loraine

Merryell Williams' Book of Recipes

Peniarth MS 513D

This is a volume of cooking and medicinal recipes which were collected by Merryell Williams of the Ystumcolwyn Estate, Montgomeryshire, towards the end of the 17th century and the beginning of the 18th century. The manuscript is in English. Within its covers we are given a glimpse of the types of meals created in the kitchens of mid Wales' nobility during this period.

Images of the original manuscript are freely available on the National Library of Wales website.

I have done my best to provide an accurate, but readable transcription. Common abbreviations have been expanded, letters like thorn and yogh have been replaced with their modern equivalents, and some minor punctuation has been added.

Copyright © 2022 by Daniel Myers, MedievalCookery.com

[5] Pottage Loraine.  Make a good stock of broath of Veale, & Mutton, & Beeff, boyle it well, season it with peper, salt, cloves, mace, some Orange [orage?] & sweet herbs. The gravie must be made thus, then take Cappons, or Pheasants, or Partridges & roast them. Open the skine of the breast, & take out the Brawny part. Mince it very small, & hash it in some of the broath. Season it & squeez in the Juice of a Lemon. Then Mince a sweet breed & passe some spinnage & sorrell in brown Butter with a slice of Bacon Gravie.  Stove [toast?] sume sliced bread in a Dish with the broath, put in thy fowle, fill the Dish with the Gravie & herbs, put in the hash into the breast of the fowles, & Cast head it with Almonds beaten. Garnish the Dish with Sliced Lemon & scalded spinnage.

Much to my surprise, there's a modern recipe called "Pottage Lorraine".  It's a stew of carrots, onion, and beans cooked in veal broth, with cream ... so really the veal broth is all they have in common.

There's also a "Lorraine Soup" recipe which calls for broth, minced chicken, almonds, and lemon juice, which are also in the Williams' recipe.

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