Perpetual stew
From Wikipedia, the free encyclopedia
| Perpetual stew | |
|---|---|
| Stew | |
 A Cantabrian version of perpetual stew | |
| Alternative name(s): | |
| Hunter’s stew | |
| Recipes at Wikibooks: | |
 Perpetual stew | |
| Media at Wikimedia Commons: | |
 Perpetual stew |
A perpetual stew is a pot into which whatever one can find is placed and cooked. The pot is never emptied all the way, as ingredients are replenished as necessary. The concept is often a common element in descriptions of medieval inns. Perpetual stew can also be called a “hunter’s stew”.
Examples
Medieval cooking:
- bread, water or ale, and a companaticum ('that which goes with the bread') from the cauldron, the original stockpot or pot-au-feu that provided an ever-changing broth enriched daily with whatever was available. The cauldron was rarely emptied out except in preparation for the meatless weeks of Lent, so that while a hare, hen or pigeon would give it a fine, meaty flavour, the taste of salted pork or cabbage would linger for days, even weeks.
- Tannahill
See also
- Bigos
- Master stock
- Slow cooker
- Stone soup
References
- Food in History, by Reay Tannahill. New York : Crown Publishers, 1989. 424 p. ISBN 0-517-57186-2
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