SC - onion soup - IP

[david friedman]

Stefan asked about a "medieval onion soup that uses a meat broth" and Kat
suggested "one or more of the "onyon soppes" recipes in Take 1000 Eggs".

Stefan responded:
>>However, my question was more to the overall soup base and not just
>>whether it had some meat broth in it. This one appears to me, not
>>having ever made it, to still end up being a white/cream base rather
>>than a brown, meat one.

and Cindy Renfrow provided several of the recipes.

>Laud MS. 553
>17 Soupes dorrees.  Nym oynons, mynce hem, frie hem in oille de olyue:  nym
>oynons, boille hem with wyn, tost whit bred, & do it in dishes/ and cast
>almand mylke theron, & ye wyn & ye oynons aboue, & gif hit forth. [other
>recipes deleted to save space]

Note that this and the other similar recipes are frying in olive oil, not
meat fat, and using almond milk and wine (or stale ale in some of the
versions), not meat broth, to flavor the liquid.  This is clearly designed
to be suitable for fish days in Lent.  I don't know if they would have made
a meat-day version with meat broth or if they would have reserved this for
fish days and used something like the stewed mutton or stewed beef recipes
from the same cookbooks as their meat-day potages: roast or boiled meat cut
up small and stewed with onions, wine/vinegar/ale, seasonings, and meat
broth, sometimes thickened with bread.

Elizabeth/Betty Cook


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