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Friday, August 25, 2017

PORIOLA WITH 14TH CENTURY SAVORY RECIPE FOR ONION SAUCE

A Thick Yummy Onion Sauce
Photo by: Lord-Williams
puriola, porriol, (Cat), OF civé, MEng cyuee (it could also mean onion), Eng. onion sauce. The Catalan sauce basically consists of finely chopped scalded and slowly fried onion with wine and used for chicken and other roasted fowl as well as rabbits and boiled, baked or grilled fish. The English sauce for rabbits, at least, uses fried union, bread, broth, blood and vinegar. [Anón/Grewe. 1982:VIIII:68:LXXII:113:LXXIIII:114 etc; Curye. 1985:178; Gázquez. Cocina. 2002:198:ftn 247:229; Lladonosa. 1984:140; and Nola. 1989:xxxi-2]

See blog titled pasador published January 13, 2016 for Anon, Sent Soví delicious recipe
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LXXIIII Qui parla con se deuen donar pardius en ast ab poriola/”Partridge on a spit in onion sauce.”

ONION SAUCE ADAPTED FROM SENT SOVÍ APÉNDIX I, #56. PORRIOL, pp 225-226


Ingredients

Onion Sauce with Broth Added
Photo by: Lord Williams
1 large onion
1 tbsp lard
½ wine and ½ c vinegar[1]
½ tsp white pepper
salt to taste

Preparation

Rinse onion several times. Scald it and rinse again. Boil it in water and lard until soft. Save the water. Chop the onion and sautée in lard. Add the remaining ingredients. Bring to a boil and reduce heat. Simmer until the sauce thickens. Add water from cooking the onions if a thinner sauce is desired.

This sauce is served with partridges quartered. Eaters dip the meat into the sauce before consuming.
     


[1] Although this recipe calls for vinegar, wine was combined with vinegar to prevent it from being too strong for today’s tastes.

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