[Sca-cooks] sops

[tom.vincent at yahoo.com]

I don't disagree that 'sop' later became a verb and the tool rather than the liquid, but here are four period sop recipes.  
 
You could just have easily claimed that 'sop' is another word for 'onion'.
 
You can now more clearly see that bread is what sop is served *on top of* and not what sop *is*.  The last, especially, makes that clear.
 
 
Harleian MS. 279, Potage Dyvers
xxx. Soupes dorroy. Shere Oynonys, an frye hem in oyle; [th]anne take Wyne,
an boyle with Oynonys, toste whyte Brede an do on a dysshe, an caste
[th]er-on gode Almaunde Mylke, & temper it wyth wyne:  [th]anne do [th]e
dorry a-bowte, an messe it forth.
 
Laud MS. 553
17 Soupes dorrees.  Nym oynons, mynce hem, frie hem in oille de olyue:  nym
oynons, boille hem with wyn, tost whit bred, & do it in dishes/ and cast
almand mylke theron, & ye wyn & ye oynons aboue, & gif hit forth.
 
Harleian MS. 279 - Potage Dyvers
xxxiij.  Oyle Soppys.  Take a gode quantyte of Oynonys, and mynse hem not
to smale, an sethe in fayre Water:  [th]an take hem vp, an take a gode
quantite of Stale Ale, as .iij. galouns, an [th]er-to take a pynte of Oyle
fryid, an caste [th]e Oynonys [th]er-to, an let boyle alle to-gederys a
gode whyle; then caste [th]er-to Safroune, powder Pepyr, Sugre, an Salt, an
serue forth alle hote as tostes, as in [th]e same maner for a Mawlard & of
a capon, & hoc quære.
 
Harleian MS. 4016
130 Oyle soppes.  Take a good quantite of oynons, and myce hem, no[3]t to
smale, & seth hem in faire water, And take hem vppe; and then take a good
quantite of stale ale, as .iij. galons, And there-to take a pynte of goode
oyle that is fraied, and cast the oynons there-to, And lete al boyle
togidre a grete [while];  and caste there-to Saffron and salt, And [th]en
put brede, in maner of brewes, and cast the licour there-on, and serue hit
forth hote.

Duriel
 
 
-*-*-*-*-*-*-*-*-*
Tom Vincent
-*-*-*-*-*-*-*-*-*
US Marines: Murdering toddlers to protect us from Saudi terrorists. 


----- Original Message ----
From: Gretchen Beck <grm at andrew.cmu.edu>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Monday, June 5, 2006 12:44:15 PM
Subject: Re: [Sca-cooks] sops


--On Monday, June 05, 2006 9:31 AM -0700 tom.vincent at yahoo.com wrote:

> They're two different recipes, as is shown by the different ingredients
> and references.  The one doesn't reference sops, it is a recipe for sop.
> It references bread, which is an ingredient.  It is not a recursive
> recipe.

According to the OED a sop is both the bread used to sop up liquid, and 
corresponding with that, the liquid used to dress a sop.  That certainly 
reflects what I've seen of recipes that use the word sop. The quoted 
recipes may not be recursive, but the sop reference itself certainly is. 
The sop is both the bread and the mess that goes with it -- but I don't 
think it's can properly be called a sop without the bread. Notice that both 
the original recipes quotes use toasted white bread in a very specific way.

toodles, margaret


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