Barley Pottage with Herbs
A thick pottage of hulled barley simmered in a good meat broth, bound with green herbs from the garden (parsley, hyssop, lovage) and seasoned with saffron—the staple dish of the English table.
A thick pottage of hulled barley simmered in a good meat broth, bound with green herbs from the garden (parsley, hyssop, lovage) and seasoned with saffron—the staple dish of the English table.
Think not that at Our table only sweets and spiced wines are served. Each day, the pottage is simmered: barley long in the fatty broth, then the herbs from Our gardens—parsley, hyssop, lovage—chopped small, and a pinch of saffron for golden color. It is honest food that warms servant and prince alike. Take a bowl with a chunk of manchet, and you shall be filled in the English fashion.
- •Hulled barley — two handfuls (base)
- •Beef or capon broth — full cauldron (stock)
- •Green herbs (parsley, hyssop, lovage) — a bunch (flavoring)
- •Saffron — a few strands (color and taste)
- •Salt — to discretion (seasoning)
Barley Pottage with Herbs
A thick pottage of hulled barley simmered in a good meat broth, bound with green herbs from the garden (parsley, hyssop, lovage) and seasoned with saffron—the staple dish of the English table.
Why this dish? Pottage was the foundation of all English meals, from royal kitchens to humble homes. Beneath the splendor of Greenwich banquets, these pottages simmered in broth with garden herbs nourished the Queen's household daily.
Think not that at Our table only sweets and spiced wines are served. Each day, the pottage is simmered: barley long in the fatty broth, then the herbs from Our gardens—parsley, hyssop, lovage—chopped small, and a pinch of saffron for golden color. It is honest food that warms servant and prince alike. Take a bowl with a chunk of manchet, and you shall be filled in the English fashion.
Ingredients (period version)
- Hulled barley — two handfuls (base)
- Beef or capon broth — full cauldron (stock)
- Green herbs (parsley, hyssop, lovage) — a bunch (flavoring)
- Saffron — a few strands (color and taste)
- Salt — to discretion (seasoning)
Ingredients
- Pearl barley — 150 g (base)
- Beef or chicken broth — 1.2 L (stock)
- Leek, sliced — 1 (vegetable)
- Parsley + a little lovage (or celery) — 1 bunch (herbs)
- Saffron — 1 pinch (color and taste)
- Salt and pepper — to taste (seasoning)
Method
- Rinse the pearl barley.
- Put it in the broth with the sliced leek and saffron, bring to a simmer.
- Simmer for 40-50 minutes until the barley is tender and the pottage thickens.
- Chop the herbs and add them at the end of cooking.
- Season with salt and pepper, serve hot with white bread.
How it was made : Pottage was made by throwing cereals (barley, oats) or legumes into a meat broth simmering on the hearth, enriched with "pot-herbs" from the garden. Saffron, costly but prized, colored the dishes of wealthy tables.
The contemporary twist : Serve in a rustic bowl with a drizzle of oil and a sprinkle of fresh herbs, Tudor-inspired comfort food style.
Sources : A Proper Newe Booke of Cokerye, circa 1545 · C. Anne Wilson, Food and Drink in Britain, 1973
Elizabeth I of England · Charactorium