SC - Spice, Spicey, and Spicier

[LrdRas@aol.com]

At 9:51 PM -0800 2/14/99, Elizabeth Pruyn wrote:
>
>I am new to the list and have not seen the onion pottage recipe before.
>May I please have a copy of it?

Potage of Onions Which They Call "Cebollada"
Libro de Guisados, 1528, tr. Robin Carroll-Mann
(Lady Brighid ni Chiarain of Tethba, Barony of Settmour Swamp, East Kingdom)

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,
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.
>
>Please excuse me if  it's not good netiqutte to butt in and ask.
>
It is entirely appropriate to this list to ask for recipes.

Elizabeth of Dendermonde/Betty Cook


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