Perpetual stew
|
A Cantabrian version of perpetual stew | |
| Alternative names | Hunter's pot, hunter’s stew |
|---|---|
| Type | Stew |
 Cookbook: Perpetual stew  Media: 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
- 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]
Pepperpot is commonly eaten in Guyana and parts of the Caribbean. It uses Cassareep as a flavouring and preservative. In 2015, a New York restaurant had been serving the same perpetual stew for four months.[6]
Ingredients
Various ingredients can be used in a 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
- Bigos
- List of stews
- Master stock
- Mother dough, used to make sourdough bread with fermented dough from a previous batch, the original starter culture potentially being many years old
- Pot-au-feu
- Potjiekos
- Pottage
- Slow cooker
- Stone soup
- Potcake dog, a dog breed named for the leftover cake at the bottom of the stew traditionally fed to them
References
- 1 2 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.
- 1 2 (Associated Press) (May 3, 2013). "Perpetual stew". Times Daily (Florence, Alabama). Retrieved 30 March 2014.
- 1 2 Food in History, by Reay Tannahill. New York : Crown Publishers, 1989. 424 p. ISBN 0-517-57186-2
- 1 2 Henwood, Rodney (2013). Game Ranger. Author House. p. 105. ISBN 1491875690.
- ↑ Kravitz, Melissa (26 January 2015). "It's alive! Chef David Santos' stew never stops evolving at Luoro". AM New York. Retrieved 23 October 2015.
Further reading
- Blaug, Mark (1997). Economic Theory in Retrospect. Cambridge University Press. p. 498. ISBN 0521577012.