The original version of this recipe comes from the "Forme of Cury," a collection of 196 recipes copied by Richard II's (r: 1377 to 1399) scribes at his cooks' directions.
750g (1 1/2 lb) trimmed, fresh fennel root; cleaned and cut into matchsticks
225g (8 oz) onions, thickly sliced
1 heaped teaspoon of ground ginger
1 level teaspoon of powdered saffron
1/2 teaspoon of salt
2-tablespoon olive oil
150ml (5 fl oz, 2/3 cup) each Lindisfarne Mede and water
6 thick slices of coarse whole-wheat or whole meal bread (optional)
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.