Dillegrout facts for kids

Dillegrout is a special dish, like a soup or stew. It was traditionally served at the coronations of kings and queens in England. People who owned a place called the manor of Addington had the job of presenting this dish. This job was part of a special type of land ownership called a kitchen serjeanty.

Most people think dillegrout was a soup or stew. It was made with almond milk, capon (a type of chicken), sugar, and spices. But some descriptions say it was more like a porridge with other ingredients. The first time dillegrout was presented was in 1068. This was at the coronation of Matilda of Flanders, who was the wife of William the Conqueror. The last time it was presented was in 1821, for the coronation of King George IV.

History of Dillegrout

The story of dillegrout began in 1068. Tezelin, the king's cook, first presented this soup at the coronation of Matilda of Flanders. She was the wife of William the Conqueror. The king and queen liked the soup so much! They gave Tezelin the manor of Addington as a reward.

To keep the manor, Tezelin and his family had to promise something. They had to present this dish at every future coronation. This special duty was called a kitchen serjeanty. It was also known as the "Maupygernon serjeanty" or the Addington serjeanty.

Over the years, the duty changed a bit. By the late 1300s, the manor owner didn't have to cook the dish themselves. They just had to present it. For example, in 1377, William Bardolph presented the dish, which was then called dilgerunt.

In 1662, Thomas Leigh, who owned Addington Manor, presented a "Mess of Pottage called Dilegrout." Records show that King Charles II accepted the dish but did not eat it. After the coronation of Mary of Modena in 1685, the owner of Addington Manor was even given a knighthood!

The soup was last presented in 1821 for King George IV. By then, the Archbishop of Canterbury owned the manor. He appointed someone to present the dillegrout. The king's own cook prepared the dish that time.

Coronation records describe how the dillegrout was presented. It was part of a grand procession. The person carrying the "mess called dillegrout" would follow many important people. These included royal officials and even knights. The person with this duty was sometimes called the "Master of the King's Dillegrout".

What Was in Dillegrout?

Dillegrout is often described as a thick soup, or pottage. It usually contained almond milk, capon (a type of chicken), sugar, and various spices.

Some people think it was similar to a 15th-century dish called Bardolf. The Bardolf family actually owned Addington Place for a while. Here's what a recipe for Bardolf might have looked like:

• You would take almond milk and make it thick.
• Then you would boil it with a type of wine called vernage.
• Dark meat from cooked capons would be added.
• Sugar, cloves, mace, pine nuts, and minced ginger would also go in.
• Cooked and chopped chickens, with the skin removed, would be boiled with everything.
• Just before serving, a little vinegar mixed with ginger powder and a bit of rose water would be added.
• The goal was to make the soup thick and clinging.

When fat was added to the ingredients, the dish was sometimes called maupygernon.

Another description from 1821, about King George III, described the dish differently. It said "grout" meant a type of coarse meal. This version of the dish was made by boiling "grouts" (coarse meal) in water until soft. Then, mace, wine, sugar, and currants were added. It was often served in a bowl with pieces of toast around it.

Other Names for Dillegrout

Dillegrout was known by several other names over time. These included le mess de gyron, girunt, and dilgirunt. Other ways to spell dillegrout include dilegrout, dillygrout, and dilligrout.

The name maupygernon also had different spellings. These were maupigyrnun, malepigernout, and malpigernoun. The exact origin of the name "dillegrout" is not fully known.