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A perpetual stew, also known as hunter's pot or hunter's stew, is a pot into which whatever one can find is placed and cooked. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary.〔 The concept is often a common element in descriptions of medieval inns. Foods prepared in a perpetual stew have been described as being flavorful due to the manner in which the foodstuffs blend together,〔 in which the flavor may improve with age. ==Examples== Medieval cooking: :bread, water or ale, and a ''companaticum'' ('that which goes with the bread') from the cauldron, the original stockpot or pot-au-feu that provided an ever-changing broth enriched daily with whatever was available. The cauldron was rarely emptied out except in preparation for the meatless weeks of Lent, so that while a hare, hen or pigeon would give it a fine, meaty flavour, the taste of salted pork or cabbage would linger for days, even weeks. ::Tannahill〔 Pepperpot is commonly eaten in Guyana and parts of the Caribbean. It uses Cassareep as a flavouring and preservative. In 2015, a New York restaurant had been serving the same perpetual stew for four months. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「perpetual stew」の詳細全文を読む スポンサード リンク
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