It is traditionally made in a ceramic dish—such as a marmite—from three or four different types of meat and held together either with gelatin or natural fats coming from the meats used. The meat (along with sliced onions, salt, pepper, thyme and bay leaves) is covered in water or water and vinegar and then cooked either on a low heat in the oven or on a low flame on top of the stove for 3 hours. After cooking the dish is chilled in the fridge and served cold.
In 1302 William Tirel gave the following recipe:
||This section contains instructions, advice, or how-to content. (June 2011)|
- Preparation time: 15 minutes
- Cooking time: 3 hours
For 6 people:
300 grams each of:
- pork belly,
- salt and pepper,
- thyme and Bay Leaves
- white wine or wine vinegar
At the bottom of the dish place a layer of sliced onions; season with the salt, pepper, thyme and bay leaves. Then add meats and have alternating layers of onions and meat. Add the water and vinegar, or just water along with white wine - the meat must be completely covered. Bring to a boil and cook over low heat for 3 to 4 hours. Add a little extra of the vinegar-water mixture. Allow to cool slowly and refrigerate for at least 12 hours to set.