SC - Candlemas Royalty lunch menu
CONNECT at aol.com
CONNECT at aol.com
Fri Jan 21 07:43:08 PST 2000
In a message dated 1/20/00 2:16:06 AM, stefan at texas.net writes:
<< Thank you. I think I will add this dish. What type of onions did you use?
The redaction in Medieval Kitchen calls for "red or other sweet onions".
Did those exist then? I know the real sweet ones, Valh<something> didn't.
How much olive oil did you use? I tend to be fairly heavy handed when I
put salad dressings on my own salads, but maybe that would not be good
for a group of folks? >>
I used standard, grocery store white onions. I used a generous amount of
olive oil and wine vinegar, but not enough to make it like a soup... I'd say
that if you push all the solids to one side of the storage dish, and you see
roughly a couple tablespoons of liquid, you'd be about right. :) I hope this
is helpful.
Your humble servant,
Rosalyn MacGregor
(Pattie Rayl)
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list