Fenkel in Soppes (Fennel in Sauce)

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Fenkel in Soppes (Fennel in Sauce)

Fenkel in Soppes (Fennel in Sauce) is a traditional Medieval recipe for a dish of fennel in a spiced butter sauce. The full recipe is presented here and I hope you enjoy this classic Medieval version of Fennel in Sauce.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4–6

Rating:

Tags : Spice Recipes Vegetable Recipes British Recipes English Recipes

Original Recipe

Fenkel in Soppes

(from A Forme of Cury)

Take blades of Fenkel, ſhrede hem not to ſmale, do hem to ſeeþ in wat^r and oile and onyons mynced þ⁹with. do þ⁹to ſafron and ſsalt and powdo^r. douce. sū it forth. take brede ytoſted and lay the ſewe onoward.

Modern Redaction

Ingredients:

1 large bulb of fennel
1 large onion
4 saffron threads
2 tsp Powder douce
1 tbsp butter
salt to taste

Method:

Preparation

Trim the fennel, wash then thinly-slice the bulb. Finely chop the onion then mix together with the fennel and place in a saucepan. Add just enough water to cover and spoon-in the butter. Add the saffron and season with salt. Bring to the boil then simmer until the vegetables are soft (about 25 minutes).

If the mixture is still a little wet continue cooking for a few minutes more. Otherwise, sprinkle the Powder douce over the mixture and stir in. You can either serve this as an accompaniment to a main meal or your can spoon over toast, as suggested in the original recipe.

Find more Medieval recipes as well as more recipes from the Forme of Cury here.