SC - Dessert Recipes

[Terry Nutter]

Hi, Katerine here.  Joshua asks:

>I too have seen a lot of medieval recipes that say "onions parboiled and
>minced".  I notice that Katerine has chosen to reverse the order of the
>verbs in her redaction, perhaps because parboiled whole onions are REALLY
>HARD TO CHOP!  The outermost layer gets really slippery and a bit slimy.
>Yet the recipes CONSISTENTLY say "ysode and ymynced" or the equivalent,
>always in that order as far as I've noticed.  Any ideas?

Yup, they do, and yup, it's a ridiculous nuisance, and no, I haven't a clue.
Shouldn't be difficulty of straining them out; they strain finer stuff all
the time.

One of the great mysteries....

Cheers,

- -- Katerine/Terry

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