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
  • 1 lb/450 g

Method

Simmer the onions in the ale and oil for some 20 minutes until tender, then stir in the remaining ingredients, simmer for a further 2–3 minutes, then pour over the sops in a dish.