Thanks Cindy, that might have been what I was looking for.
/Angus

--- "Cindy M. Renfrow" <cindy@thousandeggs.com>
> wrote:
><snip>  However, I can't remember where I read this and I've checked
><snip>.' and Renfrow's 'A Sip Through Time' but not found it anywhere.
>>
>>/Angus MacIomhair,
>
>Hi!  Right author, wrong book, if this is what you're thinking of.  This is
>from Take a Thousand Eggs or More (vol 2, 2nd edition).
>
>Footnote:
>"The words stale and fryed can be interpreted in two different ways.  The
>word stale, in conjunction with the word ale, can mean either clear
>(settled and clarified), or stale (no longer fresh).  Fraid or fryid either
>means fried as in 'already used,' or cold, from Fr. froid.
>If we accept the definitions 'fried' oil and 'stale' ale, Oyle Soppys
>becomes a barely edible concoction of stale ale, re-used oil, and boiled
>onions - a dish fit for servants rather than for the high table.  However,
>we cannot entirely dismiss this interpretation since it is quite evident,
>based on the many recipes for entrails and leftover bits and scraps in our
>collection, that our authors were frugal people.  The hopless ale of this
>era, typically brewed in batches of a hogshead or more, spoiled quickly
>(hops acts as a preservative as well as a flavoring agent; see note Vol. 1,
>p. 155), and a soup that uses up stale ale and fried oil does make some
>sense in this context.  Nonetheless, a soup which calls for clear ale would
>be much more pleasant, and would also explain the presence of expensive
>spices in this recipe."
>
>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 qu=E6re.
>
>33.  Oil Sops.  Take a good quantity of Onions, and mince them not too
>small, and seethe in fair Water:  then take them up, and take a good
>quantity of Stale  Ale, as 3 gallons, and thereto take a pint of Oil fryed,
>and cast the Onions thereto, and let boil all together a good while; then
>cast thereto Saffron, powdered Pepper, Sugar, and Salt, and serve forth all
>hot as toasts, as in the same manner for a Mallard & of a capon, & see this.
>
>
>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.
>
>130.  Oil sops.  Take a good quantity of onions, and mince them, not too
>small, & seethe them in fair water, And take them up; and then take a good
>quantity of stale ale, as three gallons, And thereto take a pint of good
>oil that is fraied,  and cast the onions thereto, And let all boil together
>a great [while]; and cast thereto Saffron and salt, And then put bread, in
>maner of [sops for] broth, and cast the liquor thereon, and serve it forth
>hot.
>
>HTH,
>
>
>Cindy Renfrow/Sincgiefu
>cindy@thousandeggs.com
>Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
>Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
>Recipes"
>http://www.thousandeggs.com
>
>
>
>
>
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==
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