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Hanoney

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Preparation info
    • Difficulty

      Easy

Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 8 oz/225 g onions, finely chopped
  • 1–2 tbs clarified butter or

Method

Gently fry the onions in the butter or lard until a pale golden brown.

Reduce the heat, pour in the eggs, and stir gently, as if scrambling eggs, until the mixture has formed into rough lumps. Dish and serve.

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