from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A thick soup or stew of vegetables and sometimes meat.
- n. Archaic Porridge.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A thick soup or stew.
from the GNU version of the Collaborative International Dictionary of English
- n. A kind of food made by boiling vegetables or meat, or both together, in water, until soft; a thick soup or porridge.
from The Century Dictionary and Cyclopedia
- n. A dish consisting of meat boiled to softness in water, usually with vegetables; meat-broth; soup.
- n. Oatmeal or other porridge.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a stew of vegetables and (sometimes) meat
- n. thick (often creamy) soup
And, when you come to think of it, Jacob's mess of pottage is the most expensive dish on record.
That's a popular delicacy, much more appealing to some tastes than "pottage" - especially when it is said to be a "mess".
-- French Tr.  Literally the passage would run, "Feed me, I pray thee, with that red, that read," the word pottage being understood. "the repetition of the epithet, and the omission of the substantive, indicated the extreme haste and eagerness of the asker.
Esau probably thought the pottage was a good exchange, too, but look how that turned out.
Here the common mode of using it is to cut it in small squares, and boil it in the mandioc pottage, which is the principal food of the poorer inhabitants and the slaves.
But beware of insulting the mess of pottage, which is as respectable as when newly out of the pot.
[01: 36] matociquala: If it wasn't stew, it would just be pottage, which is stew with oats in it.
Culinary education nowadays tells that me that peasants ate beer, beans, peas and "pottage" which was basically a soup made of everything you have.
At the edge of the fire was a cooking pot, just as there would be in any ordinary household; and, judging by the smell, it contained the same kind of pottage as everyone else ate — vegetables boiled with meat bones and herbs.
Still oftener, however, they are boiled, and their juices eaten in a kind of pottage with millet in it, being the same as the Sclavonian and Polish _cachat_, the use of which extends as far west as the Adriatic, while on the southern side of the Caucasus, even to
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