[Sca-cooks] Onion rings?

[Pat]

XXXIX, For to make a Porrey Chapeleyn.

Tak an hundred onyons other an half and tak oyle de Olyf and boyle togeder’ in a Pot and tak Almande mylk and boyle yt and do ther’to.  Tak and make a thynne Paast of Dow and make therof as it were ryngis and frye hem in Oyle de Olyve or in wyte grees and boyle al togeder’.

 

Boy, this guy can’t even spell it the same way twice in a paragraph.

Okay, let me see what I can do with this.

 

First a translation.

 

Take a hundred and fifty onions and take Olive oil and boil together in a Pot.  Take almond milk and boil it and do thereto.  Take and make a thin paste of dough and make, as it were, rings, and fry them in Olive oil or lard and boil all together.

 

I think, maybe, you are to make the dough rings and fry them separately.  Fry the onions in the olive oil, then add the almond milk and the fried rings and return it to the boil.   Sounds almost like onion gravy…with donuts in it... for a hundred people?

 

Does Cury on Inglish have this one?


"Laura C. Minnick" <lcm at jeffnet.org> wrote:Ok. I came across this recipe. It's posted here: 
http://www.pbm.com/~lindahl/foc/FoC162small.html, number XXIX, in the 
middle of the page (scanned facsimile).

Is this a pottage? Is it more of a creamed onions? Or could it be onion 
rings? I can sort of read it as any of them, but at the same time not. It 
sort of makes no sense!

(And now I'm really hungry for onion rings! Big, fat ones with thick slices 
of onions...)

'Lainie

___________________________________________________________________________
O it is excellent to have a giant's strength; but it is tyrannous To use it 
like a giant--Shakespeare, Measure for Measure, Act II 


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Pat Griffin
Lady Anne du Bosc
known as Mordonna the Cook
Shire of Thorngill, Meridies
Mundanely, Millbrook, AL