SC - Candlemas Royalty lunch menu

[Robin Carroll-Mann]

> > 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.
> > Lord Stefan li Rous    

There are a few period tricks for making onions less bitter, though I 
doubt that they can be applied to this particular recipe, since the onion 
is to be roasted whole.  But they may be worth keeping in mind for other 
dishes.  One is to parboil the onions.  Some of the period recipes for 
onion relish dishes use salt to extract the bitter juices.  Sprinkle the 
sliced or chopped onions heavily with salt, then with cold water.  Press 
the onion between two chopping blocks so that the moisture comes out 
of it.  Repeat as necessary.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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