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Pottage was a staple of the medieval English diet. During the Middle Ages it was usually made with wheat, barley, or oats. In Middle English , thick pottages ( stondyng ) made with cereals , kidneys, shredded meat, sometimes thickened with egg yolks and bread crumbs were called by various names like brewet , egerdouce , mortrew , mawmenee ...
A Sèvres soup tureen and tray. Sèvres porcelain, National Gallery of Victoria, Australia Silver-gilt tureen, Paris, 1769–70 An Émile Gallé (1846–1904) tureen A tureen is a serving dish for foods such as soups or stews, often shaped as a broad, deep, oval vessel with fixed handles and a low domed cover with a knob or handle.
Although this phrase is often used to describe or allude to Esau's bargain, the phrase itself does not appear in the text of any English version of Genesis. Its first attested use, [2] already associated with Esau's bargain, is in the English summary of one of John Capgrave's sermons, c. 1452, "[Jacob] supplanted his broþir, bying his fader blessing for a mese of potage."
It is a sister site to The Free Dictionary and usage examples in the form of "references in classic literature" taken from the site's collection are used on The Free Dictionary 's definition pages. In addition, double-clicking on a word in the site's collection of reference materials brings up the word's definition on The Free Dictionary.
Google Dictionary is an online dictionary service of Google that can be accessed with the "define" operator and other similar phrases [note 1] in Google Search. [2] It is also available in Google Translate and as a Google Chrome extension. The dictionary content is licensed from Oxford University Press's Oxford Languages. [3]
The end result is a thin liquid that is flavorful and meant for drinking: Think chicken soup, like Ree's slow-cooker chicken tortilla soup, or consommé, which is essentially a fancy clarified broth.
The Chinese spoon or Chinese soup spoon is a type of spoon with a short, thick handle extending directly from a deep, flat bowl. [1] It is a regular utensil in Chinese cuisine used for liquids, especially soups , or loose solid food.
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