Good Food
Biblical offering The first written record of stew being cooked can be found in the Old Testament, which refers to Esau and Jacob sharing a stew of meat. Some Roman writings also mention stews, most made with lamb and fish. In the 14th century, French epicure Taillevent alluded to beef stew in a recipe for the first time. The recipe was called ragout, a braised dish where beef was the main ingredient. The word also had a brief and dark period when the word stew was widely associated with steam rooms and brothels! Soup also has a long - but not so
steamy - past, originating from a German word meaning to consume something liquid. It was picked up in Latin at some point before the 6th century to mean, specifically, a piece of bread eaten in a broth, a suppa. This was
adopted by the French, where it started to mean both the broth-soaked bread and the broth itself. After a linguistic long jump over the Channel in the 17th century, coinciding with a fashion for breadless broths, we Brits began making "soups" instead of "pottages" or "broths". The good thing about soups and
stews is that the contents of either is down to you – allowing them to be either heavy and rich, laced with wine or clear stock, or packed with
vegetables and frugal on calories. Either way, these two delightful
winter dishes are perfect eaten alone or shared; on your lap or around a dining table. So take a walk and work up an
appetite while your food is slowly cooking – be that at home or by your chosen chef of the day… and enjoy these guilt-free winter warmers, with a naughty slice of bread and butter or a bowl of doughy dumplings, washed down with a hearty ale.
Mid Kent Living 29
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