Pottage is a stew of meat or fish with grains, herbs and /or vegetables. A stew is a combination of Solid Food Ingredients that have been Cooked in Water or other water-based liquid typically by Simmering In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two A(n herb (ˈhɝb or /ˈɝb/ see pronunciation differences) is a plant that is valued for qualities such as medicinal properties flavor scent or the like The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however
It was the staple food of people living in Great Britain from neolithic times[1] on into the Middle Ages. See also Kingdom of Great Britain Great Britain (Breatainn Mhòr Prydain Fawr Breten Veur Graet Breetain is the larger of the two main islands The Neolithic (from Greek νεολιθικός — neolithikos from νέος neos, "new" + λίθος lithos The word pottage comes from the same Old French root as potage, which is a similar type of dish of more recent origin. Old French was the Romance Dialect continuum spoken in territories which span roughly the northern half of modern France and parts of modern Belgium Potage (from Old French pottage; "potted dish" is a category of thick Soups Stews or Porridges in some of which meat and
See Also
Pease pudding, sometimes known as pease pottage or pease porridge, is a Baked vegetable product which mainly consists of split yellow or Carlin peas Pease Pottage is a small Village in the Mid Sussex District of West Sussex, England.Dapyx Software network: MP3 Explorer | Ebook Manager | Zenithic