Jon, my father-in-law, has a French onion soup recipe that is famous
throughout our family, and I was lucky enough to get my hands on it.
Jon's recipes reflect the instinctive, free-form simplicity of a great
home cook-a list of ingredients and a general idea rather than a rigid
set of measurements. This is a large part of the mystique of historical
recipes, which in addition to amazingly creative spelling, almost never
do the math. "Take ye a vasty amount onions, and likewyse a potte full
of stronge broth, and seethe it well over greate fyre" is all well and
good, but to really guarantee an outcome, you need a formula. I always
measure things out when first trying a new recipe or jotting down
something for the blog.
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| Meticulously measured |
