Sops in Fennel148

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
  • 2 heads of fennel, sliced

Method

Simmer the fennel, onions, oil, salt and spices for some 30 minutes, until tender, then pour over the sops in a dish.