SC - Any comments?

[Decker, Terry D.]

Good Stefan asks:

> If not, my question still stands, Does anyone know of a medieval onion
> soup that uses a meat broth?

I believe (book not in front of me) that one or more of the "onyon soppes" recipes in Take 1000 Eggs (these are from Harleian MS, no?) calls for onions, water, and almond milk "made with wine or broth."  I could be wrong.

My apologies if this has already been brought up.

	- kat




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