Recipe of the Week, Feb 21, 2013
- View SourceOnions 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