SC - breakfasts

[Ian van Tets]

Hello the list!

Allison wrote:

> 
> I would guess they were handed a dried, salted fish, like a smoked
> kipper.  The kippers may have been cooked, and piled on a huge platter
> for people pick up.  The pottage would have been served in a bowl, I
> think, and the overnight cooking was most likely the way.  If they
> bothered to spice, or sweeten it for farm workers, it was probably done
> early, as the pottage was brought up to hot on a fresh fire.
> 
Yes, that was my guess about the porridge, since we do that anyway.  
One of the things I was speculating about was whether the salt fish 
(my source, claimed by Elizabeth Burton to be Thomas Tusser) was 
cooked in any way or crushed and served in a virtual powder form the 
way many Chinese have dried fish these days on their breakfast 
congee.  And, I suppose, whether the fish was stirred into the 
porridge or whether you ate it separately (tho' I imagine that will 
be clear if/when we ever work out what the serving method was).  Any 
further clues?

Cairistiona
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