View source for Fenkel in soppes (recipe)

== Period Recipe ==
From the [[Forme of Cury]].
:'''FENKEL IN SOPPES. XX.III. XVII.'''

:Take blades of Fenkel. shrede hem not to smale, do hem to see� in water and oile and oynouns mynced �erwith. do �erto safroun and salt and powdour douce, serue it forth, take brede ytosted and lay the sewe onoward.


== Modern Recipe 1==
[[Image:Fennel-Leeks.jpg]] Fennel on left, [http://cunnan.sca.org.au/wiki/Slete_soppes_%28recipe%29 Slete Soppes] on right.

Fennel Sopes

Serves 8.
=== Ingredients ===
* 1 bulb [[Fennel]]
* 1 large [[Onion]]
* [[Margerine]]
* 1 pinch [[Saffron]]
* 1/2 tsp [[Salt]]
* [[Powder Douce]] (Sweeter than a powder fort, less pepper, but mixture to your individual taste)
** [[Cinnamon]]
** [[Ginger]]
** [[Mace]]
** [[Pepper]]
** and for this one - [[Mint]] - in lieu of oft quoted bay leaf

=== Method ===
# Top and tail the fennel, wash, and slice the sections of bulb thinly.  Mince the onion. 
# Mix the fennel and onion together, add water to cover, add about 1 tablespoon margerine, a pinch of salt and the saffron.  Simmer until the vegetables are soft. 
# Add your spices, let it sit for a few minutes and serve.  

Note: I actually served this like a sops over toast - works quite well with teamed with the [http://cunnan.sca.org.au/wiki/Slete_soppes_%28recipe%29 Slete Soppes].

''Gwir verch Madog.''

== Modern Recipe 2 ==
[[Image:Fennel.jpg]]
=== Ingredients ===
* Item.
* Item.

=== Method ===
# Method.
# Method.

Elspeth

== Notes ==
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. 

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[[Category:Recipes]][[Category:Forme of Cury]]