[Sca-cooks] Brawn in peuerade - Pre-Redaction Questions

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Phil Troy/ G. Tacitus Adamantius:

>>It seems everyone else that I can find online took the instructions
>>to mean that you are to put the onions directly into
>>the broth and beef. I think it is saying that you cook the onions up
>>and then "put through a strainer" meaning force the
>>onions through a sieve to achieve onion puree. Then add the onions
>>to the broth.
>>
>>What I would like to know is if this is an equally valid
>>interpretation of the instructions? If not, why?
>
>Could be... the onions are clearly being at least partially cooked
>separately, then being added to the partially-cooked meat in the
>broth, then finished together. I'm not sure they're being pureed,
>though. I think, given the instruction to use them whole, they might
>be intended whole. Alternately, if they're gonna be pureed, why take
>the trouble to chop them? Could go either way. Me, I'd leave 'em
>whole.

Hello again...

I just noticed this, in case it's an issue. The recipe you're working
with is for an "auter Braune in Peuorade", or some such. It's for
_another_ Brawn in Pevorade, and follows a previous recipe for Brawne
in Pevorade in the manuscript source. That recipe, which I won't
quote here unless it's screamingly necessary (I'm pretty wiped out
tonight and typing is going at about 1/4 speed with mondo errors),
says to peel whole, small onions, or some such, parboil them in
water, take them out, and add them to the broth with the meat. Now,
while there are bound to be differences in the two recipes, there are
also bound to be areas in which they are the same, assuming they're
both Brawn in Pevorade; the little whole onions thing may be one of
them.

Just a possibility.

Adamantius