Monday, January 20, 2020

Slow Cooker

1 comment:

Qualiall said...

"Perpetual stews were common in medieval cooking, often as pottage or pot-au-feu:

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."
https://en.m.wikipedia.org/wiki/Perpetual_stew