For Robert May’s receipt (recicpe), Onion Pottage, the first step is to fry good store of slic’t onions. The onions are being fried in butter in my reproduction tin-lined Dutch skillet on a trivet.
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Posted by: hearttohearthcookery | April 21, 2015
Slic’t Onions
Posted in culinary history, Dutch skillet, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways
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