““Asses, fools, dolts! chaff and bran, chaff and bran! porridge after meat! TROILUS AND CRESSIDA, 1.2 …………… The English ate soup, or porridge as they called it, with the first course and considered it absurd to serve it following the meat course. However, for the rest of Europe, pottage accompanied the second or third course of roast meats. In general, pottage and broth were more popular in England than in the warmer Mediterranean countries.””
