Title: Fenkel In Soppes Or Braised Fennel With Ginger
Categories: Medieval British Vegetable
Yield: 1 Servings

750	g	(1 1/2 lb) trimmed, fresh
		Fennel root; cleaned and cut
		In matchsticks
225	g	(8 oz) onions, thickly
		Sliced
1		Heaped teaspoon of ground
		Ginger
1		Level teapsoon of powdered
		Saffron
1/2	ts	Salt
2	tb	Olive oil
150	ml	(5 fl oz, 2/3 cup) each dry
		White wine and water
6		Thick slices of coarse
		Wholewheat or wholemeal
		Bread (optional)

The original version of this recipe comes from the "Forme of Cury," a collection of 196 "receipts" copied by Richard II's scribes at his Put the fennel in a wide, lidded pan with the onions. Sprinkle over the spices and salt, then the oil and finally pour over the liquids. Bring to the boil, cover and simmer for 20-30 minutes or till the fennel is cooked without being mushy. Stir once or twice during the cooking to make sure the spices get well distributed. Serve it alone with a roast meat or griddled fish or place one slice of bread on each warmed plate, cover it with the fennel and pour over the juices.

All from _The British Museum Cookbook_ by Michelle Berriedale-Johnson, 1987, British Museum Publications. From: "Jennifer A. Newbury" jn1t+@andrew.cmu.edu

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