[Sca-cooks] Period or no?

[Robin Carroll-Mann]

On 23 Sep 2004, at 23:02, kattratt wrote:

> Uhmmm ok sorry if I am reading wrong here but aren't some pottages 
> basicaly stew like?  I mean add a bit more liquid and it is a cream of 
> whatever soup.... from what I read in De Nola, Pottage seems to mean 
> moosh the hell out of it!!!

Some are, but many aren't.  De Nola uses "potaje" to describe stewed 
meats in thickened sauces, but also porridge/frumenty-like dishes, and 
reelatively thin sauces meant for serving over roasts, and brothy soups.  
"Potaje de Fideos" is basically chicken-noodle soup (or cream of chicken 
soup, if you add the optional milk).  In some pottages (like morteruelo), the 
meat is well-mooshed, but in others it remains in distinct pieces (janete).  
Pottage seems to be a fairly wide category of dishes.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net