Greetings to all on the list.

My group is having a small cooking session this weekend and we're going for onion soup (orig. recipe from Harleian MS 4016) among other things.  The recipe calls for stale ale.
I remember reading that 'stale' often referred to old, mature ale and not 'flat' as in modern english.  (the ale would probably have been flat anyway).  However, I can't remember where I read this and I've checked Heiatt's 'Curuye on Inglysch' (sp?), Hagen's 'Anglo-Saxon Food...' and Renfrow's 'A Sip Through Time' but not found it anywhere.

Anyone out there who can provide a ref.?
/Angus MacIomhair, out of lurking once more.

==
Utinam populus Romanus unam cervicem haberet!
---Caligula

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