SC - alcohol revisited

[Bonne of Traquair]

Secondly,
>my family is from Portugal and I am first generation American.  I have had
>something VERY familiar to this for saturday morning breakfast MANY times.
>
>To make an omelette of eggs and bacon
>
>Beat ten fresh eggs and have six ounces of streaky bacon cut [into 
>pieces?].
>Three ounces of onion will have been cooked in the ashes of the hot coals,
>and chopped fine, and fried in melted lard with the [it says cut, but I 
>think
>it means chopped] bacon.  Mix with the eggs three ounces of buttery cheese,
>have an ounce between pepper and cinnamon, and finely chopped herbs.  Put 
>all
>of this in the frying pan where the bacon and the onion is, and serve hot
>with orange juice over the top.
>
>In Service,
>Lady Mairin ben Dhiarmait
>Shire of Wintermist, CAID


And again, leaving out the orange juice and cinnamon, this is German 
Hoppelpoppel.  We had it for dinner last Friday night.

Take that! beleivers of the falsehood 'medieval food is not good to the 
modern palate' !!

Bonne


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