|Hunter's pot, hunter’s stew|
|Cookbook:Perpetual stew Perpetual stew|
A perpetual stew, also known as hunter's pot or hunter's stew, is a pot into which whatever one can find is placed and cooked. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary. The concept is often a common element in descriptions of medieval inns. Foods prepared in a perpetual stew have been described as being flavorful due to the manner in which the foodstuffs blend together, in which the flavor may improve with age.
- bread, water or ale, and a companaticum ('that which goes with the bread') from the cauldron, the original stockpot or pot-au-feu that provided an ever-changing broth enriched daily with whatever was available. The cauldron was rarely emptied out except in preparation for the meatless weeks of Lent, so that while a hare, hen or pigeon would give it a fine, meaty flavour, the taste of salted pork or cabbage would linger for days, even weeks.
- – Tannahill
- List of stews
- Master stock
- Mother dough – bakers often make sourdough loaves with fermented dough from a previous batch (which they call "mother dough", "chef", or "seed sour") rather than making a new pre-ferment starter culture every time they bake. The original starter culture may be many years old.
- Slow cooker
- Stone soup
- Slabbert, Joan (2005). Bwana Kakuli. Trafford Publishing. pp. 76–77. ISBN 1412061563.
- Fitzpatrick, Sir Percy (1907). Jock of the Bushveld. Longmans, Green and Company. pp. 79–80.
- (Associated Press) (May 3, 2013). "Perpetual stew". Times Daily (Florence, Alabama). Retrieved 30 March 2014.
- Food in History, by Reay Tannahill. New York : Crown Publishers, 1989. 424 p. ISBN 0-517-57186-2
- Henwood, Rodney (2013). Game Ranger. Author House. p. 105. ISBN 1491875690.