[Sca-cooks] sops

[Stefan li Rous]

Adamantius said:

<<< On Jun 3, 2006, at 4:22 PM, Tom Vincent wrote:
 > They were called 'sops' for a reason, you know.

Yes. Sops, even through the Renaissance, were toasts of bread or
similar soggy crusty items, served in a dish, sopping with some
liquid. For the most part, it was not the diner's job to decide which
crudite he would dunk in the liquid. See sops chamberleyn, soppes
d'oree, etc. >>>

I have a little bit of info on sops in this Florilegium file:
sops-msg          (14K)  5/ 1/06    Slices of bread soaked in a sauce.

But not a whole lot of info. Where can these two, sops chamberleyn,  
soppes
d'oree be found? Anyone have the recipes for these or other sops handy?

Do they specify what kind of bread to be used? the few times I've had  
these in the SCA, I would consider the bread used to be a fine machet  
in quality. Would they have used something like this or would they  
have used a lower quality bread, such as that used for trenchers, for  
sops? After all, the sauce will soften up the bread and you don't  
want the bread disintegrating in the soup/sops.

Thanks,
   Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****