Perpetual stew

Perpetual stew, also known as hunter's pot or hunter's stew, is a pot into which various ingredients are continuously or frequently added over an extended period of time. The concept of perpetual stew is often associated with medieval inns and taverns, but has applications in modern cooking practices as well.

History

The practice of maintaining a perpetual stew is believed to have originated in the Middle Ages, when inns and taverns would keep a pot of stew simmering continuously. As patrons came and went, new ingredients would be added to the pot, and servings of the stew would be ladled out. This allowed for a constantly evolving flavor profile, as well as an efficient use of available ingredients.

Preparation and Cooking

The preparation of a perpetual stew begins with a base of water, stock, or broth. To this, a variety of ingredients are added, such as meats, vegetables, grains, and spices. The stew is typically kept at a simmer, allowing the flavors to meld together over time. As the stew is consumed, more ingredients are added to the pot, maintaining a constant volume of stew.

Cultural Variations

Perpetual stews are found in various forms around the world. In France, the dish is known as pot-au-feu, while in Hungary it is called gulyás. In Japan, a similar dish is the nabemono, a type of hot pot that is often kept simmering for several days.

Modern Usage

In modern times, the concept of the perpetual stew has been adopted by some restaurants and home cooks. These stews are often used as a way to utilize leftover ingredients, and can be a creative way to experiment with flavors.

See Also

• Stew
• Soup
• Broth
• Medieval cuisine