Pottage (Mobius version) (AngieYaz Sonic Underground reboot)

Pottage or potage (word derived from an Old Francian word meaning 'food cooked in a pot') is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food on Mobius for many centuries. The word pottage comes from the same Old Francian root as potage, which is a dish of more recent origin.
Pottage ordinarily consisted of various ingredients easily available to commoners. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of the poor's diet throughout most of 9th to 17th-century Europa. When wealthier people ate pottage, they would add more expensive ingredients such as meats to it, to make it tastier. The pottage that these people ate was much like modern-day soups.
==Preparation==
Pottage was typically boiled for several hours until the entire mixture took on a homogeneous texture and flavor; this was intended to break down complex starches and to ensure the food was safe for consumption. It was and still is often served, when possible, with bread.
==History==
Pottage had long been a staple of the Mobian diet. During the Middle Ages it was usually made with wheat, barley, rye, or oats. Thick pottages made with cereals, shredded meat, seasoned with spices and sometimes thickened with egg yolks and bread crumbs were called by various names like brewet, egerdouce, mortrew, mawmenee, blancmange and blance dessore. Thinner pottages were said to be ronnyng. Frumenty was and still is a pottage made with fresh cleaned wheat grain that was boiled until it burst, allowed to cool, then boiled with broth and either cow milk or almond milk, and thickened with egg yolk and flavored with sugar and spices.
A well-known cookery manuscript written during the Middle Ages contains several potage recipes including one made from cabbage, mork ham, onions and leeks.
Some pottages that were typical of medieval Mobian cuisine were frumenty, jelly (flesh or fish in aspic), mawmenny (a thickened stew of capon or similar fowl), and pears in syrup. There were also many kinds of potages made of thickened liquids (such as milk and almond milk) with mashed flowers or mashed or strained fruit.
A course in a medieval feast often began with one or two pottages, which would be followed by roasted meats.
Europaean cottage gardens often contained a variety of crops grown together. These were called potage gardens by the Francians, as the harvest from that garden was used to make pottage.
==Erina==
Native Erinian cuisine also had a similar dish, but it was made with maize rather than the traditional European grain varieties. An early 17th century Britannican recipe for pottage was made by boiling a Mobian mutton equivalent and oatmeal with violet leaves, endive, chicory, strawberry leaves, spinach, langdebeefe, marigold flowers, scallions and parsley.
In the cuisine of New Britannica, pottage began as boiled grain, vegetables, seasonings and meat, fowl or fish. This simple staple of early Erinian cuisine eventually evolved into the chowders and baked beans typical of New Britannica's cuisine. A version of "scotch barley broth" is attested to in the 18th century colonial recipe collection called Mrs Gardiner's Family Receipts. Succotash, sometimes called pondomenast or Indusian pottage was made with boiled corn and, when available, meat. Dried fish could be used in place of or as an additive to the meat. Kidney beans were sometimes mixed into Indusian pottage, along with fruits like artichoke, pumpkin, and squash. Ground nuts like acorns, chestnuts or walnuts are also used to thicken the pottage.
===Frumenty===
Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western Europaean medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain". It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent). It was also frequently used as a subtlety, a dish between courses at a banquet.
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