Potage
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Pottage (from Old French pottage; "potted dish") is a type of soup where meat and vegetables are boiled together with water until they form into a thick mush. The potage has its origins in the medieval cuisine of Northern France and increased in popularity from High Middle Ages onward. This was one of the most common side dishes for all types of meat and fish. During the Tudor period, a good many English peasants' diets consisted almost solely of potage. Some Tudor-era people ate self-cultivated vegetables like cabbages and carrots and a few were able to supplement this from fruit gardens with fruit trees nearby.
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