Bruet de Almayne95

‘German Broth’

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 lb/450 g onions, chopped
  • 1 pt/600

Method

Fry the onions in the oil until golden brown, stir in the almond milk and spices, and simmer for a further 10 minutes.

An alternative version, porrey chaplain, made rings of [flour and water] pastry, fried them in olive oil or lard, and boiled them with the onions in the almond milk.