To make French Pottage of Pease

Name: To make French Pottage of Pease
Cuisine: Scottish
Ingredients: sorrel; fresh butter; thyme; jelly; lemons; bacon; milk; peas broth; legs of beef; broth; mace; cloves; whole peppers; whole onions; ginger; marjoram; bread

Preparation info

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Method

Take 2 legs of beef and boil them to a jelly. Put in one handful of thyme and marjoram and 2