| http://www.w3.org/ns/prov#value | - It resembles the great Elizabethan stew introduced from Spain ??? its name sliding happily from 'olla podrida', 'olepotridge' to our 'hodge podge' ??? representing, as Kate Colquhoun says, 'hours of patient culinary toil'.Into a great pot, the cook threw beef, mutton, pork, venison, veal, goat, lamb, fat pig and pullet, with a host of roots and vegetables, including violet and strawberry leaves, a
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