[Sca-cooks] pottage, soup, et al

[Michael Dixon]

If you look to the etymology, soup is wet or liquid food, arguably from the 
O.E. sopp- "bread soaked in some liquid" (and back to its Germanic roots) . 
Pottage is something that is cooked in a pot, probably of French origin. 
Porridge is simply derived from pottage. Stew refers to the cooking method, 
stewing, originally "bathe in a steam bath," from O.Fr. estuver "bathe, 
stew," (of uncertain origin, possibly from V.L. *extufare "evaporate" ).

Bruit is a champagne or an aftershave. Okay, not really.. Not sure on that one.

Toki Redbeard






>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 ****
>