First Course Dishes (Pottages, Soups, Stews, Saucey or Brothy Dishes)

Following the entrance are pottages and broths. The word “pottage” dates to 1200 from Old French potage, meaning something that could be put in a pot. A first course might feature two potages—one of meat, one of vegetables—served over sippets of toasted bread or alongside a loaf. Le Ménagier suggests a stew of meat, almond broth, blaunche porree (leeks in almond milk with chicken), and peas. Maistre Chiquart includes a bruet of Almayn and Savoy, lamprey sauce, salted meats, green porray, and sauces other than mustard.

This is a curated index of appropriate recipes for the first course of a four-course medieval dinner.

Index of Recipes

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Broths & Soups

• Atsume Jiru あつめ汁 – Gathered Broth
• Sumashi-jiru すまし汁 – Clam Soup
• Garbage – Stewed Chicken Offal
• Suppon Nabe カメのスープ – Turtle Soup
• Tenche in bruette – Fish in Ale Broth
• Oystrys in bruette – Oysters in Broth
• Per far minestra di lenti secche – Lentil Soup

Grains, Dumplings & Pottages

• Bruet of Almaynne in Lente – Rice Porridge with Dates
• Guissell – Bread Dumplings
• Sardeyneȝ – Almond Pottage
• Tayleȝ – Rice Porridge with Figs, Dates & Raisins
• Vyolette – Rice Porridge with Violets
• Walkys (Whelks) in Bruette

Vegetable Dishes

• An Onion Pottage – Onion Soup
• Buttered Wortes – Greens with Butter
• Caboges – Braised Cabbage
• Joutes – Braised Spring Greens with Bacon
• Kabocha no Nimono かぼちゃの煮物 – Simmered Squash
• O-zoni お雑煮 – Rice Cake and Simmered Vegetables

Meat & Fish Stews

• A Hash of Beef, Otherways – Stew with Vegetables
• Beef-y-stewed – Stewed Beef
• Capoun in Salome – Capon in Gravy
• Chykonys in Dropey – Chicken in Gravy
• Mortrews of Pork & Chicken – Spiced Meat Pâté
• Mortrews of Fish – Spiced Fish Pâté
• Brawn with Mustard – Pork with Mustard

Sauces & Relishes (Optional Accompaniments)

• Pickle for the Mallard – Onion Relish
• Spiced Apples and Pears
• Pickled Barberries (or Blueberries)