flipPottage of Peas for Men-at-Arms
Pottage of Peas for Men-at-Arms
Why this dish? During the rides to Orléans and then Reims, the army lived on what it could carry and cook in a pot: dried peas, bacon, and bread. Joan shared the soldiers' common fare on the roads of the kingdom, this thick pottage that sustained marchers.
A thick purée of dried peas simmered long with a piece of salted bacon, flavored with onion and a hint of spices. Nourishing, portable (dried peas keep well), it is the fuel for long marches.
When we rode toward the good city of Orléans, we had to feed the men-at-arms without tarrying. Into the pot we threw the peas each man carried in his pouch, a quarter of bacon, an onion, and we stirred the fire. It cooked while we pitched the tents, and in the evening each man dipped his bread in the common bowl. Eat before the task, friend: a soldier with an empty belly serves neither his king nor his God.
- •Dried peas (split) — a good handful per man (nourishing base)
- •Salted bacon — one piece (fat and salt)
- •Onion — one (aromatic)
- •Sage or hyssop — a few leaves (flavor)
- •Rye bread — as needed (for dipping)
Pottage of Peas for Men-at-Arms
A thick purée of dried peas simmered long with a piece of salted bacon, flavored with onion and a hint of spices. Nourishing, portable (dried peas keep well), it is the fuel for long marches.
Why this dish? During the rides to Orléans and then Reims, the army lived on what it could carry and cook in a pot: dried peas, bacon, and bread. Joan shared the soldiers' common fare on the roads of the kingdom, this thick pottage that sustained marchers.
When we rode toward the good city of Orléans, we had to feed the men-at-arms without tarrying. Into the pot we threw the peas each man carried in his pouch, a quarter of bacon, an onion, and we stirred the fire. It cooked while we pitched the tents, and in the evening each man dipped his bread in the common bowl. Eat before the task, friend: a soldier with an empty belly serves neither his king nor his God.
Ingredients (period version)
- Dried peas (split) — a good handful per man (nourishing base)
- Salted bacon — one piece (fat and salt)
- Onion — one (aromatic)
- Sage or hyssop — a few leaves (flavor)
- Rye bread — as needed (for dipping)
Ingredients
- Dried split peas — 250 g (base)
- Smoked lardons or salt pork belly — 150 g (fat and umami)
- Onion — 1 large (aromatic)
- Fresh sage — 4 leaves (flavor)
- Water — 1.2 L (cooking liquid)
- Salt and pepper — to taste (seasoning)
Method
- Rinse the split peas (no long soaking needed for split peas).
- Sauté the chopped onion and lardons in a pot until browned.
- Add the split peas, sage, and water; bring to a simmer.
- Let simmer for 45 min to 1 hour, stirring occasionally, until a thick purée forms.
- Adjust salt (the bacon is already salty), pepper, and serve very hot with rye bread for dipping.
How it was made : Peas and broad beans—Old World legumes, no anachronism—formed the protein base for the poor and for medieval armies, dried to keep for months. The common bean arrived from the Americas only after 1492. The pottage cooked in a communal cauldron over the campfire while the bivouac was set up.
The contemporary twist : Serve in a single 'camp bowl' with a grilled rye crouton standing upright like a banner, a nod to Joan's white standard.
Sources : Le Ménagier de Paris, c. 1393 (potages de légumes secs) · Bruno Laurioux, Manger au Moyen Âge, Hachette, 2002
Joan of Arc · Charactorium
