Week 8: Hugh Latimer

Written By Rainey Gleich

Character Traits: Courage, Faith, Sacrificial Love/Faith

Hugh Latimer was a martyr of the Protestant Reformation in England. He studied at Cambridge University and became a priest, named chaplain of King Henry VIII. Later he became bishop of Worcester. He refused to sign the king’s six articles, which he believed represented a return of England to Catholicism, and as a result was confined to the Tower of London and later imprisoned there by Queen Mary. He and Nicholas Ridley were burned at the stake along with nearly 300 other Protestant leaders under Queen Mary. Upon his execution with Nicholas Ridley, he is famous for saying, “Be of good comfort, Master Ridley, and play the man. We shall this day light such a candle, by God's grace, in England, as I trust shall never be put out.”

“As every lord giveth a certain livery to his servants, charity is the very livery of Christ. Our Saviour, Who is the Lord above all lords, would have His servants known by their badge, which is love.”
―Hugh Latimer

Image credit: Hermann Schweder (fl. 1860–1866), Public domain, via Wikimedia Commons
“This is a faithful saying, and worthy of all acceptation, that Christ Jesus came into the world to save sinners, of whom I am chief.”
— I Timothy 1:15

Easy Recipe from Medieval England: Pottage

Recipe credit: Jem @ https://thefruityjem.com/pottage-medieval-vegetable-peasant-stew/#recipe

  • ½ Tablespoon cooking oil

  • 1 large yellow onion diced

  • 1 cup carrot diced

  • 1 cup parsnip diced

  • 2 bay leaves

  • 1 teaspoon thyme

  • 1 teaspoon rosemary

  • 1 teaspoon parsley

  • 2 cups mushroom sliced

  • 1 cup leeks diced

  • 1 cup cabbage sliced

  • 1.5 quart vegetable broth (1.4 liter)

  • 1 cup cooked white beans optional but recommended

  • 1 cup rolled oats

  • 1 teaspoon black pepper

Instructions

  1. In a large pot, sauté the onion with the cooking oil until translucent, about 5-6 minutes.

    1/2 Tablespoon cooking oil,1 large yellow onion

  2. Add the cubed carrots, parsnips, bay leaves, thyme, rosemary, and parsley. Saute for about 3 more minutes until the herbs become fragrant and the vegetables are slightly brown.

    1 cup carrot,1 cup parsnip,2 bay leaves,1 teaspoon thyme,1 teaspoon rosemary,1 teaspoon parsley

  3. Add the mushrooms, cabbage, and leeks, then sauté for about 2 minutes. Then add the vegetable broth. Bring to a boil, then lower the heat to a gentle simmer for 15 minutes.

    2 cups mushroom,1 cup leeks,1.5 quart vegetable broth,1 cup cabbage

  4. Once the vegetables are cooked, add the white beans and rolled oats. Simmer for 10 more minutes, stirring every 3-4 minutes to prevent the oats from sticking to the bottom of the pan and getting burnt.

    1 cup cooked white beans,1 cup rolled oats

  5. Add the black pepper, taste, and adjust the seasoning by adding more black pepper, salt, or herbs if desired. Serve and enjoy!

    1 teaspoon black pepper

Biographies:

Latimer by J. C. Ryle

Hugh Latimer (Bitesize Biographies) by Richard M. Hannula

Fastened Like Nails Vol. 1 by F. W. Boreham

Rainey Gleich
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Week 7: Gladys Aylward