Editing Perpetual stew (section)

==Historical examples==
Perpetual stews are speculated to have been common in [[medieval cuisine]], often as [[pottage]] or [[pot-au-feu]]:

{{blockquote|Bread, water or ale, and a {{lang|la|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.|[[Reay Tannahill]]<ref name="Tannahill"/>}}

A batch of pot-au-feu was claimed by one writer to be maintained as a perpetual stew in [[Perpignan]] from the 15th century until [[World War II]], when it ran out of ingredients to keep the stew going due to the [[German occupation of France|German occupation]].<ref>{{cite web | url= https://www.nytimes.com/1981/05/06/garden/from-a-pot-au-feu-many-happy-returns.html | title=From, A Pot-Au-Feu, Many Happy Returns | work=New York Times | date=1981 | author=Prager, Arthur}}</ref>