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An Irish and Scottish term for what the English call/called pottage. It is a filling soup generally made from chopped pieces of stewing beef, seasoned with saffron and herbs. Those that couldn"t afford beef would use barley and possibly a sheep"s head. In the 18th century, the recipe was adapted by middle-class families in England, but they couldn"t face the sheep"s head - so it was replaced by chicken.