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Well, let’s be honest, the pheasant sorta added itself this morning. Mind the feathers.
And maybe get tested for bird flu
https://en.wikipedia.org/wiki/Perpetual_stew
A perpetual stew, also known as forever soup, “eternal pot”, hunter’s pot[1][2] or hunter’s stew, is a pot into which foodstuffs are placed and cooked, continuously. The pot is never or rarely emptied, and ingredients and liquid are replenished as necessary.[1][3] Such foods can continue cooking for decades or longer if properly maintained. The concept is often a common element in descriptions of medieval inns. Foods prepared in a perpetual stew have been described as being flavourful due to the manner in which the ingredients blend together.[4] Various ingredients can be used in a perpetual stew such as root vegetables, tubers (potatoes, yams, etc.) and various meats.[3]
Some medieval historians have, however, cast doubt on the historicity of the idea. Historian Jenni Lares from the University of Tampere notes that no medieval sources support its existence and argues that it was not a particularly probable dish. Although leftovers were used, surplus food was likely prepared regularly only during festive seasons. For the stew to remain edible, the pot would have had to be boiled constantly, which was not feasible in the Middle Ages. Fires in residential buildings were typically lit only during the day, and they were banned at night in cities due to the risk of fire spreading. Collecting firewood was also time- and labor-intensive, making it unlikely that so much would have been used on a single stew. Furthermore, Catholic doctrine forbade the eating of meat on one or more days weekly, as well as during Lent. On Good Friday, cooking or even lighting a fire was forbidden.[6]
The longest I’ve kept a stew is a week and a half. Since we do home butchery and get insanely busy sometimes the same thing just gets reheated and enhanced with new ingredients. No health complaints. I’m sure I could keep doing this for longer but I get tired of every meal having a similar taste. In summer it would be difficult without a fridge, not sure how the medieval innkeeper would have handled it.
As long as you keep it just around a simmer, it’s not dangerous. No refrigeration needed! There are modern examples, even!
I’ve thought earnestly about keeping my own perpetual stew. However, I don’t think my guests would be as into it as they might have been in the past. The office microwave is the new perpetual stew.
Maybe I should build a pizza oven instead.
I have perpetual pickled cabbage in my fridge
