Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Fennel root, fresh, trimmed, 2 tb Olive oil
-clean, cut in matchsticks 3/4 c Water
8 oz Onions, thickly sliced 3/4 c Dry white wine
1 ts Ground ginger (heaped) 6 Slices of coarse wholewheat
1 ts Powdered saffron (level) -or wholemeal bread,
1/2 ts Salt (optional)

The original version of this recipe comes from the "Forme of Cury", a
collection of 196 "reciepts" copied by Richard II's scribes at his
cooks' directions.

DIRECTIONS:

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.

Posted by Sam Lefkowitz, 4/6/95

Converted to Meal-Master format by Arthur Cloninger.

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