Then porridge of grains and seeds poured over a lump of salty butter with fermented carrots, and a meat broth filtered through moss.

He boiled a meat broth in a flask that had a long neck that curved downward, like a goose.

Another common sight at the medieval dinner table was the frumenty, a thick wheat porridge often boiled in a meat broth and seasoned with spices.

There are many variations on the meat broth recipe that includes the methods of preparing the soup, the availability of side dishes or the consistency of the soup.

In earlier times, this term referred to thick meat broths, and then later chicken.