[Sca-cooks] pottage?

[Stefan li Rous]

> Theres always a nice barley pottage, with whatever root veggies you
> want to add. Enrich it with onion soup, garlic broth, or whatever.
> -------------------------------
> I just tried one of the recipes in Henry Marks' book on Byzantine
> cooking.  Most of them are conjectural, since they are based on
> descriptions of food, and monastery menus, but this one is pretty
> straight forward.

So, what is a good definition of a "pottage"? What are the dividing 
lines between a pottage, a stew, a bruit, a porridge and a soup?

For now, I've just saved this recipe for the vegetarian-msg file. :-)

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****