Sops Dory146

With Saffron, on which Poached Capons Might be Served

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

  • 3 thick slices white bread, prepared as toasted sops
  • ¼ pt/150 ml

Method

Douse the sops in a dish with half the wine.

Mix the remaining wine with the almond milk, saffron, sugar and salt in a pan, bring to the boil, pour over the sops, and sprinkle with the spiced sugar mixture.