Esau sold his birthright for a 'mess of pottage'. What is the main ingredient of this dish?
"his rivalry with Jacob. The Midrash says that during Rebekah's pregnancy whenever she would pass a house of Torah study, Jacob would struggle to come out; whenever she would pass a house of idolatry, Esau would agitate to come out. He is considered to be a rebellious son who kept a double life until he was 15, when he sold his birthright to Jacob. According to the Talmud, the sale of the birthright took place immediately after Abraham died. The Talmudic dating would give both Esau and Jacob an age of 15 at the time. The lentils Jacob was cooking"
"the whole of his active life, his very capacity for labour, in return for the price of his customary means of subsistence, to sell his birthright for a mess of pottage."" Swift and Byron use the phrase satirically: ""Thou sold'st thy birthright, Esau! for a mess / Thou shouldst have gotten more, or eaten less."" The Hindu nationalist V. D. Savarkar borrowed the phrase, along with quotations from Shakespeare, for his pamphlet Hindutva (1923), which celebrated Hindu culture and identity, asking whether Indians were willing to 'disown their seed, forswear their fathers and sell their birthright for a mess of"
"venison: but Rebecca loved Jacob."" () tells the account of Esau selling his birthright to Jacob. This passage tells that Esau, returning famished from the fields, begged Jacob to give him some of the stew that Jacob had just made. (Esau referred to the dish as ""that same red pottage"", giving rise to his nickname, (""`Edom"", meaning ""Red"").) Jacob offered to give Esau a bowl of stew in exchange for his birthright, to which Esau agreed. As Isaac aged, he became blind and was uncertain when he would die, so he decided to bestow Esau's birthright upon him. He requested"
"of pottage"". In , Jacob uses deception, motivated by his mother Rebecca, to lay claim to his blind father Isaac's blessing that was inherently due to the firstborn, Esau. In , Rebecca is listening while Isaac speaks to his son Esau. When Esau goes to the field to hunt for venison to bring home, Rebekah says to her son Jacob, ""Behold, I heard thy father speak to thy brother Esau, saying: 'Bring me venison and prepare a savoury food, that I may eat, and bless thee before the Lord before my death.'"" Rebecca then instructs Jacob in an elaborate deception"
"some of the stew. (Esau referred to the dish as ""that red, red stuff"", giving rise to his nickname, (""'Edom"", meaning ""Red"").) Jacob offered to give Esau a bowl of stew in exchange for his birthright (the right to be recognized as firstborn), and Esau agreed. The Talmudic dating indicates both men were 15 years old at the time. At a later time, a famine struck the land of Israel and Isaac moved his family, upon God's command, to Gerar, which was ruled by Abimelech, king of the Philistines. Like Abraham before him, who called Sarah his ""sister"" rather than"
"hairy, so they named him Esau, and his brother emerged holding Esau's heel, so they named him Jacob. Isaac was 60 years old when they were born. Esau became a skillful hunter and outdoorsman, but Jacob remained a mild man and camp-bound. Isaac favored Esau for his game, but Rebekah favored Jacob. Once when Jacob was cooking, Esau returned to the camp famished and demanded some of Jacob's red stew. Jacob demanded that Esau first sell him his birthright, and Esau did so with an oath, spurning his birthright. The first open portion (, ""petuchah"") ends here with the end"
"buy Esau's birthright. Because of its importance in the diet, a saying in the Eastern Arab world is, ""A hungry man would be willing to sell his soul for a dish of mujaddara."" Cooked lentils are popular all over the Middle East and form the basis of many dishes. ""Mujaddara"" is a popular dish throughout the Arab world, and is generally made using brown or green lentils and rice, that can be seasoned with cumin, coriander, or mint. It is topped with fried onions and is generally served with yogurt, among other vegetables and side dishes, either hot or cold."
"Having made Jacob a ruler over his brothers, Isaac could only promise, ""By your sword you shall live, but your brother you shall serve; yet it shall be that when you are aggrieved, you may cast off his yoke from upon your neck"" (27:39–40). Although Esau sold Jacob his own birthright, which was his blessing, for ""red pottage,"" Esau still hated Jacob for receiving his blessing that their father Isaac unknowingly had given to him. He vowed to kill Jacob as soon as Isaac died. When Rebecca heard about his murderous intentions, she ordered Jacob to travel to her brother"
"within her; and she said, If it be so, why am I thus? And she went to enquire of the Lord. And the Lord said unto her, Two nations are in thy womb, and two manner of people shall be separated from thy bowels; and the one people shall be stronger than the other people; and the elder shall serve the younger."" () In Genesis, Esau returned to his brother, Jacob, being famished from the fields. He begged his twin brother to give him some ""red pottage"" (paralleling his nickname, (""adom"", meaning ""red""). Jacob offered to give Esau a bowl"
"potage"". It can be found here and there throughout the sixteenth century, e.g. in Johan Carion's ""Thre bokes of cronicles"" (1550) and at least three times in Roger Edgeworth's collected sermons (1557). Within the tradition of English Biblical translations, it appears first in the summary at the beginning of chapter 25 of the Book of Genesis in the so-called Matthew Bible of 1537 (in this section otherwise a reprint of the Pentateuch translation of William Tyndale), ""Esau selleth his byrthright for a messe of potage""; thence in the 1539 Great Bible and in the Geneva Bible published by English Protestants"
"should be white, preferably a slightly sweet white wine. Eggs Sardou Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented. Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of Tabasco sauce is added, and pre-cut artichoke bottoms"
"Eggs Sardou Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented. Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of Tabasco sauce is added, and pre-cut artichoke bottoms are warmed in a 175°F oven for five to"
"temple, which the Edomites burned when Judah was laid waste by the Chaldees"" ). depicts Esau as unspiritual for thoughtlessly throwing away his birthright. states ""Jacob I loved, but Esau I hated,"" based upon although this passage goes on to depict the nations of Israel (Jacob) and Edom (Esau). The Targum Pseudo-Jonathan connects the name Esau to the Hebrew ""asah"", stating, ""because he was born fully completed, with hair of the head, beard, teeth, and molars."" Other traditional sources connect the word with the Hebrew ""šāv`"" () meaning ""worthless."" Jewish commentaries have shed a negative view on Esau because of"
"phrase in American fiction is James Weldon Johnson's famous protagonist Ex-Coloured Man who, retrospectively reflecting upon his life as a black man passing for white, concludes that he has sold his ""birthright for a mess of pottage"". By a conventional spoonerism, an overly propagandistic writer is said to have ""sold his birthright for a pot of message."" Terry Pratchett has his character Sergeant Colon say this in ""Feet of Clay"", after Nobby of the Watch has guessed that the phrase is “a spot of massage.” Theodore Sturgeon had one of his characters say this about H. G. Wells in his"
"Esau's bargain, the phrase itself does not appear in the ""text"" of any English version of Genesis. Its first attested use, already associated with Esau's bargain, is in the English summary of one of John Capgrave's sermons, c1452, ""[Jacob] supplanted his broþir, bying his fader blessing for a mese of potage."" In the sixteenth century it continues its association with Esau, appearing in Bonde's ""Pylgrimage of Perfection"" (1526) and in the English versions of two influential works by Erasmus, the ""Enchiridion"" (1533) and the ""Paraphrase upon the New Testament"" (1548): ""th'enherytaunce of the elder brother solde for a messe of"
"Daube Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and ""herbes de Provence"", and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. Water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat. The meat used in daube is cut from the shoulder and back of the bull, though some suggest they should be made from three cuts of meat: the ""gelatinous"
"the lentil stew Jacob was preparing (Genesis 25:29), and for which Esau sold his birthright, was the ""seudat havraah"" for his father Isaac who was beginning to sit ""shiva"" for ""his"" father Abraham. These include three meals on the Sabbath, as well as two (dinner and lunch) on each festival day making four each (outside Israel) for Shavuot, Rosh HaShana, Sukkot, two each for Shemini Atzeret and Simchat Torah, eight (outside Israel) for Passover. The Passover Seders are ""seudot mitzvah"". Except for ""Seudah Shlishit"" (the ""third meal"" of Shabbat) all of these meals are preceded by ""Kiddush"" (the blessing, made"
"thee before the Lord before my death."" Rebecca councils Jacob to pretend to be Esau, in order to obtain the blessing in his brother's stead. He dressed himself in Esau's best clothes and disguised himself by covering his arms in lamb skin so that if his blind father touched him, he would think Jacob his more hirsute brother. Jacob brought Isaac a dish of goat meat prepared by Rebecca to taste like venison. Isaac then bestowed the blessing (""bekhorah""), which confers a prophetic wish for fertility (vv. 27–28) and dominion (v.29), on Jacob before Esau's return. Esau is furious and"
"Pottage Pottage is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. As explained in The Oxford Companion to Food, it was a staple food for many centuries. The word ""pottage"" comes from the same Old French root as ""potage"", which is a dish of more recent origin. Pottage ordinarily consisted of various ingredients easily available to serfs and peasants, and could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish"
"Rubaboo Rubaboo is a basic stew or porridge consumed by ""coureurs des bois"" and ""voyageurs"" (fur traders) and Métis people of North America, traditionally made of peas or corn (or both) with grease (bear or pork) and a thickening agent (bread or flour). Pemmican and maple sugar were also commonly added to the mixture. Rubaboo made by the plains Metis was a stew made with pemmican, rabbit, prairie chicken or sage hen and a wide variety of wild vegetables such as wild parsnip (lii naavoo) onion, turnip, asparagus. The thickened mixture was later re-served as “rowschow” (re-chaud). It is occasionally"
"Potée A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which ""choucroute"" is the most characteristic. A potée is an ancient and popular dish which is found in many local variations throughout Europe and which bears many different names (such as ""hochepot""). It is similar to ""garbure"" and ""pot-au-feu"". The meat most frequently used is pork in many forms–bacon, head, ribs, knuckle, tail, sausage, ham, etc., but one finds beef,"
"Potage Potage (, ; ) is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush. Potage has its origins in the medieval cuisine of northern France and increased in popularity from the High Middle Ages onward. A course in a medieval feast often began with one or two potages, which would be followed by roasted meats. European cottage gardens often contained a variety of crops grown together. These were called ""potage gardens"" by the French, as the harvest from that garden was"
"a number of religious inferences to the text, which give the piece a feeling for the deep devotion of Louisa to her way of life. For example, ""If Louisa Ellis had sold her birthright she did not know it, the taste of the pottage was so delicious, and had been her sole satisfaction for so long"". This passage explains the opportunity for marrying had passed the protagonist and her ""pottage"" was the world she meticulously cared for. The passage expresses an awareness of the loss of a good opportunity, but the greater joy came from the ""pottage"" of the life"
"and is called chartreuse of partridge. It was the non-meat diet of the monastic order of Carthusians that had been founded at Chartreuse that gave the dish its name as, originally, it was made just with vegetables. Chartreuse (dish) A chartreuse is a French dish comprising meat or vegetables that are wrapped tightly in a decorative layer of salad or vegetable leaves of different colours and cooked within a dome mould. Variations of the dish have been in existence since at least the eighteenth century. The appearance of the chartreuse may be varied according to the way in which the"
"The main dish sold is pie and mash, a minced mutton and cold water pastry pie served with mashed potato. There should be two types of pastry used; the bottom or base should be suet pastry and the top can be rough puff or short. It is common for the mashed potato to be spread around one side of the plate and for a type of parsley sauce to be present. This is commonly called eel liquor sauce or simply liquor (although it is non-alcoholic), traditionally made using the water kept from the preparation of the stewed eels. However, many"
"mutton, lamb, veal, chicken and duck. The vegetables used most often are winter vegetables such as cabbage, carrots, turnips, celery and potatoes. There are numerous regional variations. ""Potée Lorraine"" is composed of pork, carrots, turnips, leeks and a whole cabbage previously blanched. These are barely covered with water or stock and simmered for three hours. Half an hour before it is removed from the heat, a large sausage is added. Plain boiled potatoes are often served as an accompaniment. Potée A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More"
"spelled Rubbaboo. Other sources describe it as consisting primarily of boiled pemmican, with thickening agents added when available. The etymology of the word is a blend of the French word ""roux"" (a thickener used in gravies and sauces) with the word for soup (""""aboo"""") from an Algonquian language , such as Anishnaabe ""naboo"". Rubaboo Rubaboo is a basic stew or porridge consumed by ""coureurs des bois"" and ""voyageurs"" (fur traders) and Métis people of North America, traditionally made of peas or corn (or both) with grease (bear or pork) and a thickening agent (bread or flour). Pemmican and maple sugar"
"that derive from the ""Petit traicté"". The terms ""entree de table"" and ""issue de table"" are organizing words, “describing the structure of a meal rather than the food itself”. The terms ""potaiges"" and ""rost"" indicate cooking methods but not ingredients. The menus, though, give some idea of the foods and cooking methods that were characteristic of each stage of the meal. Sausages, offal, and raw “watery” fruits (oranges, plums, peaches, apricots, and grapes) were apparently considered uniquely appropriate for starting the meal, as these foods appear only in the ""entree de table"". Certain other dishes served in the entree might"
"only beans, tomato sauce, sausages, and bacon. More expensive versions are likely to be cooked with goose fat and to include Toulouse sausages, lamb, goose, or duck confit. Haute cuisine versions require mixing pre-cooked roasted meats with beans that have been simmered separately with aromatic vegetables, but this runs counter to cassoulet's peasant origins. In the process of preparing the dish it is traditional to deglaze the pot from the previous cassoulet in order to give a base for the next one. This has led to stories, such as the one given by Elizabeth David, citing Anatole France, of a"
"Egusi sauce Egusi soup is a culinary soup prepared with egusi seeds as a primary ingredient. Egusi seeds are the fat- and protein-rich seeds of certain cucurbitaceous (squash, melon, gourd) plants. Egusi soup is common and prevalent across Central Africa, and may be served atop rice, cooked vegetables or grilled meat, such as goat, chicken, beef or fish. It may also be served atop fufu, omelettes and, amala, eba, among other foods. Egusi soup is also consumed in West Africa, sometimes with chicken. It is prepared by grinding egusi seeds, from which a paste is created. soup ingredients may include"
"Au jus Au jus () is a French culinary term meaning ""with juice"". It refers to meat dishes prepared or served together with a light gravy, or broth, made from the juices given off by the meat as it is cooked. In French cuisine, cooking ""au jus"" is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. In order to prepare a natural ""jus"","
"Étouffée Étouffée or etouffee (, ) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas. In French, the word ""étouffée"" (borrowed into English as ""stuffed"" or ""stifled"") literally means ""smothered"" or ""suffocated"", from the verb ""étouffer"". Étouffée is a dish of"
"soup."" Eating fresh ""garden"" peas before they were matured was a luxurious innovation of the Early Modern period: by contrast with the coarse, traditional peasant fare of pease pottage, Potage Saint-Germain, made of fresh peas and other fresh greens braised in light stock and pureed, was an innovation sufficiently refined that it could be served to Louis XIV of France, for whose court at the Château de Saint-Germain-en-Laye it was named, ca 1660-80. A well-known nursery rhyme which first appeared in 1765 speaks of ""Pease"" is the Middle English singular and plural form of the word ""pea""—indeed, ""pea"" began as"