Perpetual stew

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Perpetual stew
Cocidomontanes.JPG
A Cantabrian version of perpetual stew
Alternative names Hunter's pot, hunter’s stew
Type Stew
Cookbook:Perpetual stew  Perpetual stew

A perpetual stew, also known as hunter's pot[1][2] 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.[1][3] 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,[4] in which the flavor may improve with age.[5]

Examples[edit]

Medieval cooking:

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[4]

Ingredients[edit]

Many various ingredients can be used in perpetual stew, such as root vegetables and tubers (onion, carrot, potato, garlic, parsnip, turnip, etc.) and various meats and game meats.[3][5]

See also[edit]

References[edit]

  1. ^ a b Slabbert, Joan (2005). Bwana Kakuli. Trafford Publishing. pp. 76–77. ISBN 1412061563. 
  2. ^ Fitzpatrick, Sir Percy (1907). Jock of the Bushveld. Longmans, Green and Company. pp. 79–80. 
  3. ^ a b (Associated Press) (May 3, 2013). "Perpetual stew". Times Daily (Florence, Alabama). Retrieved 30 March 2014. 
  4. ^ a b Food in History, by Reay Tannahill. New York : Crown Publishers, 1989. 424 p. ISBN 0-517-57186-2
  5. ^ a b Henwood, Rodney (2013). Game Ranger. Author House. p. 105. ISBN 1491875690. 

Further reading[edit]