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Oil Soppes
Accompaniments
Historic

(Oyle Soppys) Fried onions with stale ale, served poured onto toast. An accompaniment for fowl (Austin 1440)


Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)

Oyle soppes. Take a good quantite of onions, and myce them, not to smale, & seth them in faire water, And take them up; and then take a good quantite of stale ale, as iii galons, And there-to take a pynte of goode oyle that is fraied, and cast the onions there-to, And let al boil together a grete while, and caste there-to Saffron and salt, And then put bread, in maner of brewes, and cast the licour there-on, and serve it fort hote.



For similar dishes, see Brewis


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