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Recipe of the Week, Feb 21, 2013

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  • The Henson's
    Onions turn up in sauces in several places. The Germans liked them for a sauce for roast beef. This recipe for a good sauce made with shallots turns up in Daz
    Message 1 of 1 , Feb 21, 2013
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      Onions turn up in sauces in several places. The Germans liked them for a
      sauce for roast beef. This recipe for a good sauce made with shallots
      turns up in Daz buoch von guoter spise circa 1350 (English Translation
      Alia Atlas) and the late 15th century cookbook Ein Kochbuch aus dem
      Archiv des Deutschen (English translation by Giano Balestriere.
      Available on Stefan's Florilegium)

      If you want to make a good sauce
      Take shallots and grind them with salt, mix them with wine or vinegar
      and press out the juice. This sauce is good with beef roasts.

      The Good Huswifes Jewell, 1596 provides this onion sauce for coney

      A sauce for a Conie.
      Cut Onions in rundels and frie them in butter, then put to them wine
      Vineger, salt, ginger, camomill and pepper, and a litle suger, and let
      it boyle till it be good and fast, then serue it vpon the conie.

      The Second part of the good Hus-wiues Iewell, 1597 gives us these
      recipes for onion sops;

      A sop of Onions.
      Take and slice your Onions, & put them in a frying panne with a dish or
      two of sweete butter, and frie them togther, then take a litle faire
      water and put into it salt and peper, and so frie them together a little
      more, then boile them in a lyttle Earthen pot, putting to it a lyttle
      water and sweet butter, &c. You may vse Spinnage in like maner.

      To boile Onions.
      Take a good many onions and cut thē in foure quarters, set them on the
      fire in asmuch water as you think will boyle them tender, and whē they
      be clean skimmed, put in a good many of small raisons, halfe a spooneful
      of grose pepper, a good peece of Suger, and a little Salte, and when the
      Onions be through boiled, beat the yolke of an Egge with Vergious, and
      put into your pot and so serve it vpon soppes. If you will poch, Egges
      and lay vpon them.

      Good Cooking Rycheza
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