flipLeek and Oat Pottage of the Commons
Leek and Oat Pottage of the Commons
Why this dish? The leek is the very emblem of the Britons and Welsh, land of Arthur's legends. This simple pottage, eaten daily in the kitchens of Camelot and throughout the household, is the ancestor of Welsh cawl: everyday food, even in a castle.
A comforting broth of melted leeks and oats, simmered in stock, thickened until it holds the spoon. Mild, green and warm — the everyday dish that nourished the entire royal household between feasts.
Do not think a king eats only gilded peacocks and venison. On a grey morning, when the mist covers the moats, I take like my people this broth of leeks that my fathers' land gives in abundance. It is left to melt gently in the broth, the oats are thrown in so it sticks to the body, and it warms knight and groom alike. Eat it hot: it is the humble strength of the kingdom.
- •Leeks — a large bundle (main vegetable, melted)
- •Oats (groats) — a handful (nourishing thickener)
- •Broth (bones, bacon or cooking water) — a cauldronful (base liquid)
- •Onions — a few (aromatic base)
- •Salt and herbs (parsley, savory) — to taste (seasoning)
Leek and Oat Pottage of the Commons
A comforting broth of melted leeks and oats, simmered in stock, thickened until it holds the spoon. Mild, green and warm — the everyday dish that nourished the entire royal household between feasts.
Why this dish? The leek is the very emblem of the Britons and Welsh, land of Arthur's legends. This simple pottage, eaten daily in the kitchens of Camelot and throughout the household, is the ancestor of Welsh cawl: everyday food, even in a castle.
Do not think a king eats only gilded peacocks and venison. On a grey morning, when the mist covers the moats, I take like my people this broth of leeks that my fathers' land gives in abundance. It is left to melt gently in the broth, the oats are thrown in so it sticks to the body, and it warms knight and groom alike. Eat it hot: it is the humble strength of the kingdom.
Ingredients (period version)
- Leeks — a large bundle (main vegetable, melted)
- Oats (groats) — a handful (nourishing thickener)
- Broth (bones, bacon or cooking water) — a cauldronful (base liquid)
- Onions — a few (aromatic base)
- Salt and herbs (parsley, savory) — to taste (seasoning)
Ingredients
- Leeks — 4 large (main vegetable)
- Rolled oats or oat groats — 60 g (binding and body)
- Chicken or vegetable broth — 1.2 L (base)
- Onion — 1 (aromatic)
- Butter or lard — 30 g (cooking fat)
- Salt, pepper, parsley and savory — to taste (seasoning)
Method
- Finely slice leeks and onion.
- Sweat them gently in butter for 10 minutes, without browning, until tender.
- Add broth and oats, bring to a simmer.
- Simmer for 20-25 minutes, stirring: the oats thicken the pottage.
- Season with salt and pepper, sprinkle with chopped herbs, and serve hot with dark bread.
How it was made : The leek (cenhinen) is the identity vegetable of the Welsh, associated with Arthur's crown in tradition. Oat and leek pottages were the daily fare of peasants and domestics throughout medieval Britain, with bread and broth forming the basis of the diet.
The contemporary twist : A spoonful of cream and a few fried leek rings as garnish transform the humble broth into a contemporary velouté — keep the toasted dark bread for dipping.
Sources : Tradition of Welsh cawl · Le Ménagier de Paris (circa 1393), chapter on pottages
King Arthur · Charactorium
