What is Pottage?

Pottage is the name for the type of steamed meat. Popping food was a common meal throughout Europe in the Middle Ages. Most peasants ate what food was available at the time, so Pottage became something like a catch that had since meant something with little or no value. Modern soups and steamed meat can watch their roots back to Pottage.

Pottage was, as the name suggests, often cooked in a pot above the open fire. When preparing and consuming the lower class, the main component was usually water. When cooking water, they would add any other ingredients available at the time. This often included vegetables such as carrots, cabbage and onions, along with any gaming meat he was hunted that day. Fresh herbs were also often used to delete food.

originally were herbs such as parsley and thyme, along with vegetables usually grown in the home garden. Once more herbs and spices were available, the cooks started the new ingredients, from saffron and pomegranate to PiSTaks and almonds. The ingredients of the higher ends have done what was originally a peasant food, a more popular meal between middle and higher classes; In the end, this led to the development of various types of modern soups. The most popular recipes for soups were recorded and replicated when they became more sophisticated food. Queen's Pottage is a recipe preferred in a number of European countries and has been made of mushrooms, lemons, almonds and partouropk.

Most Pottage produced by a peasant was thin because it was mostly water. Richer individuals also commonly ate Pottage, but their version was stronger with other meat and vegetables. Depending on the quality of Pottage it could be either barely nutritious or very full; Healthier meals were mostly eaten rich. This thick stew more often consumed Those, who could afford better ingredients, was often called fruments.

the main source of heat for most houses in the roofThe era was a fireplace or central fire. This often doubled for cooking stove. Houses belonging to richer families could often have a boiler above the fire, suspended by an iron bar. Pottage would be cooked in it and let himself cook all day. More poor families had to find another way of cooking. Usually this included a simple fire of the pit in the middle of the room, with the ashes burned and hollow to create a place to adjust the clay pot.