After the fryed onions, butter, pepper and salt have well stewed together for the receipt (recipe), Onion Pottage, Robert May directs to serve it on sops of French bread.
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Posted by: hearttohearthcookery | April 23, 2015
Sops of French Bread
Posted in culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways
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