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Pottage

A British medieval staple - based on gruel - resembling a thick soup, made from many possible ingredients. Varying from meat or game to fish (such as porpoise) or just vegetables. Families living near rocky coasts would also have added seaweeds. The common denominator being that it would be served as a liquid with solids, thickened with a cereal - such as barley or oats. Along with bread and ale it formed the diet basics. See 'Frumenty'; 'Gruel' 'Porridge'

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