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✪ The Jacobin's Pottage as big as Avalnuts, and pour
on a ladleful of mutton broth ; cover your dish close,
and as it stews add now and then some mutton broth;
thrust your knife sometimes to the bottom, to keep the bread
from sticking to the dish ; let it continue to stew till you
arc ready to dish it up ; and when you serve it, squeeze
in the juice of two or three oranges. This is a dear and
rather gluttonous dish.
I 2
116 THE THOROUGH GOOD COOK.
70. Hotch-PotcK.
This is a kind of Engiisli " Jacobin." Cut into dice a
liberal quantity of young turnips and carrots, with one or two
lettuces cut very small, the tops of some cauliflowers, and a
pint of full-grown peas ; boil them gently in four cjuarts of
boiling water for two hours; cut into neat chops a loin, or
i^he best end of a leg of mutton, add them to the vegetables,
with salt, j^epper, and some onions cut small ; let the whole
boil an hour and a halt, then add three pints of green peas,
and boil half an hour longer, Avhen it is ready to serve.
71. Ravioli Soup.
Take tl.'' ^)reast of a roast foAvl, chopped and pounded
with an ounce of Parmesan, a yolk of egg, a tablespoonful
of the white, and a few boiled parsley leaves to colour it.
Season with cayenne, a little salt, and a very small piece
of garlic. Roll out a sheet of paste made of macaroni flour,
'out a line in thickness, and big enough to cut out Avith
a nuted v.. ...or a dozen and a half round pieces as big as a
native oyster-shell. On each piece place a little of your
stuffing, not exactly in the middle, and fold the paste over it,
so that the edges come together ; wet the edges and press them
together ; and with the point of the knife make a small hole
at the top. Blanch these in broth that is boiling; they
will lie done in about eight nunutos ; after which take them
carefully out, drain them on a napkin, and put them into
two quarts of good brown broth, which keep for ten minutes
on the stove. A plate of Parmesan is served with the soup.
72. Mxilligatawiiy Soup.
Put into a stewpan about a quarter of a pound of butter,
an onion, two apples, a few shallots, and two ounces of
SOUPS. ]17 ✪ Hotch-Potch
Page 75 · 4 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
This sounds like an ultra-democratic dish ; but it is in reality a conventual one. Prior to the first Revolution it was 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 as big as walnuts, and pour on a ladleful of mutton broth ; cover your dish close, and as it stews add now and then some mutton broth; thrust your knife sometimes to the bottom, to keep the bread from sticking to the dish ; let it continue to stew till you arc ready to dish it up ; and when you serve it, squeeze in the juice of two or three oranges. This is a dear and rather gluttonous dish.
I 2
70. Hotch-PotcK.
This is a kind of English " Jacobin." Cut into dice a liberal quantity of young turnips and carrots, with one or two lettuces cut very small, the tops of some cauliflowers, and a pint of full-grown peas ; boil them gently in four quarts of boiling water for two hours; cut into neat chops a loin, or i^he best end of a leg of mutton, add them to the vegetables, with salt, j^epper, and some onions cut small ; let the whole boil an hour and a halt, then add three pint of green peas, and boil half an hour longer, whenn it is ready to serve.
71. Ravioli Soup.
Take the breast of a roast fowl, chopped and pounded with an ounce of Parmesan, a yolk of egg, a tablespoonful of the white, and a few boiled parsley leaves to colour it. Season with cayenne, a little salt, and a very small piece of garlic. Roll out a sheet of paste made of macaroni flour, a quarter of a line in thickness, and big enough to cut out with a nutted cutter, a dozen and a half round pieces as big as a native oyster-shell. On each piece place a little of your stuffing, not exactly in the middle, and fold the paste over it, so that the edges come together ; wet the edges and press them together ; and with the point of the knife make a small hole at the top. Blanch these in broth that is boiling; they will be done in about eight minutes ; after which take them carefully out, drain them on a napkin, and put them into two quarts of good brown broth, which keep for ten minutes on the stove. A plate of Parmesan is served with the soup.
72. Mulligatawny Soup.
Put into a stewpan about a quarter of a pound of butter, an onion, two apples, a few shallots, and two ounces of
Records on this page
The Jacobin's PottageHotch-PotchRavioli SoupMulligatawny Soup