Confit pot
French way of cooking, often for less good cuts of meat such as legs etc, slowly in fat, making a succulent and tasty stew like meal.
These clay pots were all about waste not want not, placed either directly onto a pile of coals hence why the bottoms were un-glazed or into a metal trivet, a little like a hoop on a tripod stand, why tripod not to save on legs but actually three legged items will stand on uneven surfaces such as coals etc.
Once cooked slowly in fat for many hours then the fat removed and veggies added to make stews or indeed just meat removed and in the french way a few haricot vert or boiled potatoes were added to the plate.
Looking brilliant in groups especially on top of large items of furniture a great way to decorate your large farmhouse kitchen.
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