[Sca-cooks] pottage?

[Finne Boonen]

if someone can define those please, it's been trbouling me all thro
the recent potate thread, I thought it was just my bad understanding
of English:(

Finne


On Thu, 23 Sep 2004 01:12:25 -0500, Stefan li Rous
<stefanlirous at austin.rr.com> wrote:
> > 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 ****
> 
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