[Northkeep] Calling all Cooks

BlakHawk blakhawk at blakhawk.cjb.net
Tue Jun 1 19:07:31 PDT 2004


OK Came up with SEVERAL Links... Not sure which ones will interest you.

http://teriskitchen.com/visitors/mepots.html
http://labellecuisine.com/Favorites/Favorite%20Soup%20Recipes.htm
http://www.cooks.com/rec/doc/0,1748,159180-251203,00.html
http://www.ostgardr.org/cooking/more.camp.cooking.html (best one I came up
with so far)
http://www.low-carb-recipes.ws/Potage_St_Germain.html
http://www.mittelalterlich-kochen.de/LINK/cookbooks.html
http://www.mittelalterlich-kochen.de/LINK/cookbooks.html (not to give away
all the Odsstead sources But this one is EXCELLENT For Period recipe links)
http://www.godecookery.com/goderec/grec25.htm

Potage of Onions Which They Call "Cebollada"

Ruperto de Nola, Libro de Guisados, 1529

Tr. Lady Brighid ni Chiarain of Tethba (Robin Carroll-Mann)

Take peeled onions which are well washed and clean and cut them in thick
slices, and cast them in a pot of boiling water, and then having let them
come to a boil once or twice, take them out of the pot and press them
between two wooden chopping boards and them fry them gently with good lard
or with bacon grease, stirring with a little shovel and moving it about in
the frying pan with the aforementioned little shovel which should be of
wood. And if the onions dry up, cast in some good fatty mutton broth until
the onions are well cooked.

And then take almonds which are well peeled and white and grind them well in
a mortar and then dissolve them in good mutton broth and pass them through a
woolen strainer and then cast the almond milk in the pot with the onions and
mix it well, and cook them well until the onions are cooked in the almond
milk, and cast good grated cheese from Aragon in the pot, and stir well with
a stirrer as if they were gourds, and when they are well mixed with the
cheese and you see that it is cooked, prepare dishes, first casting into the
pot a pair of egg yolks for each dish, and upon the dishes cast sugar and
cinnamon if you wish; and it is good.

2 1/2 c lamb broth from

1 lb 10 oz onions

4 egg yolks

2 oz lamb fat and trimmings

1 T bacon fat or lard

1 t sugar

1/2 c almonds

2 1/2 oz parmesan cheese

1/8 t cinnamon

Put lamb trimmings in 4 c water and simmer an hour or so for broth. Blanch
almonds (put into boiling water briefly, remove, and squeeze almond out of
brown skin). Peel and slice onions. Grate cheese. Separate eggs. Grind
almonds fine and use 2 c of the lamb broth to make almond milk from them
(see p. 9), straining through cheesecloth. Bring 4 c water to a boil; add
sliced onions, bring back to a boil, let boil a minute or two and then
remove from heat and drain.

Squeeze the onions between two wooden boards and drain off the juice. Heat
bacon fat, add onions and fry for 10 minutes; add 1/2 c broth and cook
another 5-10 minutes. Add almond milk, simmer about another 10 minutes. Stir
in grated cheese; as soon as it is melted, add egg yolks, stir them in and
remove from heat. Put into serving bowl, mix cinnamon and sugar and sprinkle
over the top.



In Service,

Lord BlakHawk of Odsstead



----- Original Message -----
From: "Montega Blackdragon" <montega_blackdragon at hotmail.com>
To: <northkeep at ansteorra.org>
Sent: Tuesday, June 01, 2004 4:28 PM
Subject: [Northkeep] Calling all Cooks


> Does anyone have the recipe for Potage of Onions???
>
> _________________________________________________________________
> FREE pop-up blocking with the new MSN Toolbar - get it now!
> http://toolbar.msn.click-url.com/go/onm00200415ave/direct/01/
>
> _______________________________________________
> Northkeep mailing list
> Northkeep at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/northkeep
>




More information about the Northkeep mailing list