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pottage    
n. 浓汤;肉汁

浓汤;肉汁

pottage
n 1: a stew of vegetables and (sometimes) meat
2: thick (often creamy) soup [synonym: {potage}, {pottage}]

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  • Pottage - Wikipedia
    Pottage or potage ( pɒˈ -, pəˈ - , French: [potaʒ] ⓘ; from Old French pottage 'food cooked in a pot') is a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish
  • pottage_百度百科
    pottage是一个英语单词，主要用作名词，意为浓汤或肉汁，指一种浓稠的汤或炖菜。 制作pottage是中世纪英格兰，尤其是农民的日常烹饪活动，通常是将蔬菜与肉汤在陶罐或铁锅中烹制而成。 英语中有“a mess of pottage”这一短语。
  • How To Make Medieval Pottage, Recipe Ingredients
    Making pottage was the simplest form of cooking and provided at least a reasonable meal for peasants in 12th century England Recipes for pottage essentially called for vegetables and stock to be cooked in an earthenware pot or cast-iron cauldron
  • What is Pottage? (with pictures) - Delighted Cooking
    Pottage was, as its name suggests, often cooked in a pot over an open fire When prepared by and eaten by the lower class, the main ingredient was usually water While boiling the water, they would add whatever other ingredients were available at the time
  • The BEST Pottage (Medieval Vegetable Peasant Stew)
    Comforting pottage (medieval vegetable stew) that is both healthy tasty! With affordable ingredients, this easy peasant stew is good for the wallet body!
  • pottage - 搜索 词典
    1 It was argued that by joining the Common Market Britain would be giving away her national rights and advantage for a pottage of gentiles 有人 争辩 说， 加入 西欧 共同市场 英国 将 失去 民族 权利 和 优势， 是 因小失大。
  • Pottage: Medieval Hearty One-Pot Stew Classic Dish
    Pottage is a traditional medieval one-pot stew made with grains, vegetables, and sometimes meat, known for its hearty and nourishing qualities This simple dish was a staple in historic European cooking
  • Potage recipe - Pies, Puddings and Pottages
    This vegetable pottage (or stew) includes carrots and parsnips and is thickened with oats It was a staple meal in Anglo-Saxon England
  • Types Of Pottage: Thick, Thin, Frumenty, Morrews - Medieval Recipes
    The daily staple for just about everyone in medieval times was pottage Essentially it was a broth in which meat and or vegetables were boiled, then chopped meat, herbs and pulses added
  • potage - 百度百科
    该词源自古法语，原指“锅中烹饪的食物”，与英语词汇pottage同源。 常见于西餐场景，实用搭配包括扁豆香肠汤、蘑菇浓汤等菜肴，中文语境中特指浓汤，与清汤（consomme）相对。 历史上，potage与soupe在法语中的阶级差异已随时间消弭，现代法语中二者界限消失。





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