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 (Oyle Soppys) Fried onions with stale ale, served poured onto toast. An accompaniment for fowl (Austin 1440)  Original Receipt in the 15th Century ‘Austin Manuscripts’ (Austin 1440)Oyle soppes. Take a good quantite of onions, and myce them, not to smale, & seth them in faire water, And take them up; and then take a good quantite of stale ale, as iii galons, And there-to take a pynte of goode oyle that is fraied, and cast the onions there-to, And let al boil together a grete while, and caste there-to Saffron and salt, And then put bread, in maner of brewes, and cast the licour there-on, and serve it fort hote. For similar dishes, see Brewis  |
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