That’s sop, as in bigger then a sippet, stories. No tears here.Unless they are tears of joy, of the re-discovery of what’s been lost.
Sops of sorrel are very good. The real question is – how did we lose them?
Today story – sops and chickens and sorrel. Two recipes, both English. One hundred and eight years apart. Both use sorrel sops and chicken. Boiled chicken by the by, which is a lovely thing to do to a chicken that we don’t do enough these days.
Remember Henri of Navarre? Stories of him?
Si Dieu me prête vie, je ferai qu’il n’y aura point de laboureur en mon royaume qui n’ait les moyens d’avoir le dimanche une poule dans son pot!
(If God keeps me, I will make sure that no peasant in my realm will lack the means to have a chicken in the pot on Sunday!)
He’s also the father of Henrietta Maria, the Queen Consort of Charles I of England, who is the king in 1627 (among other years).
Chekins upon Soppes
Take sorel sauce a good quantitie and put in Cinomone and Suger, and let it boyle and powre it upon the soppes, and then laye on the chekins.
(1545?) A proper Newe Booke of Cokerye. Stuart Press: 1995. ed.p.7.
To boil Chickens, and Sorrel Sops.
Trusse your Chickens, and boil them in water and salt very tender, then take a good handful of Sorrel, and beat it stalks and all, then strain it, and take a Manchet, and cut it in Sippets, and dry them before the fire, then put your green broth upon the coals, season it with Sugar, and grated Nutmeg, and let it stand untill it be hot, then put your sippets into a dish, put your Chickens upon them, and pour your sauce upon it, and serve it.
– 1653, WI, True Gentlewomans Delight, p. 39.
Manchet is fine white bread.
A sippet is a small sop.