Dillegrout

Dillegrout or dilligrout is a dish traditionally presented at the coronations of kings and queens of England by the holders of the manor of Addington in a kitchen serjeanty.

It is generally thought to be a soup or stew made from almond milk, capon, sugar, and spices, but a porridge-like dish of other ingredients has been described.

[7] In 1662 Thomas Leigh Esquire "was brought up to the Table with a Mess of Pottage called Dilegrout, by reason of his Tenure of the Manor of Addington.

"[3] After the 1685 coronation of Mary of Modena, wife of James II, when the then-lord of the manor of Addington made his presentation, he received a knighthood afterward.

[8] Stephen Whatley in his 1751 England's Gazetteer, or, an accurate description of all the cities, towns, and villages of the kingdom noted of the manor of Addington that "The Ld.

[4][9] According to coronation records, the procession by which the dillegrout is presented starts after the king enters the hall:[9] The first dish of hot meat is now brought into the hall preceded by two clerks controllers, two clerks of the green cloth, the Master of the Household, the Cofferer, six sergeants-at-arms, the Lord High Steward, with the Earl Marshal on his left, and the High Constable on his right hand.

[1][2] It may be similar to a 15th-century dish named Bardolf,[1][4][10] as the Bardolf family held Addington Place for a period:[1] Take almonde mylk, and draw hit up thik with vernage, and let hit boyle, and braune [dark meat] of capons braied and put therto; and cast therto sugre, claves, maces, pynes, and ginger, mynced; and take chekyns parboyled and chopped, and pul of the skyn, and boyle al ensemble, and, in the settynge doune from the fire, put thereto a lytel vynegar alaied with pouder of ginger, and a lytel water of everose, and make the potage hanginge [clinging, i.e., thick],[10] and serve hit forth.When fat is added as an ingredient, the dish is called maupygernon.