Recipe of Potjevleesch or “potted meat” in Flemish.


    Here is the recipe for 6 people of the po’je, as William Tirel has written in 1302. Note that the recipe does not contain carrot or onion, neither thyme or bay. Pepper is also absent, too expensive for a popular dish.

    You need : A terra cotta pot.

    Ingrédients (for 6 persons) :
    chicken, approximately 300 grams,
    rabbit, approximately 300 grams,
    veal, approximately 300 grams of flank (de flanchet),
    pork belly,
    salt and pepper,
    thyme and laurel leaves (Bay Leaves)
    white wine or wine vinegar
    – and some water.

    Preparation time : 15 minuts
    Cooking time : approximately 3 hours.

    Arrange in the bottom of the pot a layer of sliced onions. Add salt, pepper, thyme and bay leaves. Top with chicken, rabbit, veal and pork, according to the desired proportions. Successively alternating layers of onions and meat. Then pour water and vinegar or water and white wine evenly over, the meat must be completely covered. Bring to a boil and cook over low heat for 3 to 4 hours. Add a little vinegar-water mixture. Allow to cool slowly and refrigerate for at least 12 hours to let the frost take. Serve with steamed potatoes.

    Recipe of PotjevleeschThe Potjevleesch recipe of 1302

    Prepare the jelly by boiling calves’ feet in 1 liter of white wine, with a score of fresh juniper berries. Reduce heat of coal and let reduce by half. Desalt the pork shoulder. Remove the flesh of a chicken and rabbit. Cut the pork, chicken and rabbit, calf’s foot, and as far as pork meat of veal into pieces about the size of half a quail. Minding the flesh at a rate of juniper berries and grated ginger, a little master and an abundance of saffron gâtinais. Salt. Have a melting pot, pour over the broth, a cup of gin alcohol and sour grapes by the device. Lutez cover with flour and egg white. Wear fire coals 3 to4 hours without boiling. At this time, lift the lid, bring to a rolling boil. Throw in earthenware pots that you put in the cellar.

    This recipe is the “KETELLVLEESCH” or pot of meat. Divided and cold, it becomes “Pot’je vleesch” or pot of meat.


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