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From the Brick Spoon
To Boil Onions
by Wulfric of Creigull
Take a good many anions and cut them in four quarters. Set them on the fire in as much water as you think will boil them tender. When they be clean skimmed, put in a good many small raisins, half a spoonful of gross pepper, a good piece of sugar, and a little salt. When the onions be thorough boiled, beat the yolk of an egg with verjuice, and put into your pot. So serve it upon sops. If you will, poach eggs and lay upon them. (The Good Huswife 's Jewell, 1596)
| 1 Ib. small onions 1 ½ cups water ¼ cup currants ¼ t pepper ½ t sugar |
½ t salt one egg yolk ¼ cup verjuice or 1/8 cup wine vinegar 4 slices toasted bread four poached eggs, if desired |
Peel and quarter onions. Bring water to a boil; put onions in and parboil over high for five minutes. Add currants and spices. Boil for five minutes longer. Beat egg yolk ,with verjuice or vinegar, and gradually whisk into onion mixture. Cook, stirring, for five minutes more. Pour over toast and serve hot.
If desired, poach eggs separately in water; drain and serve over the tap.
Dawson, the author, apparently used "raisins of the sun" to refer to dried grapes, and "small raisins" to mean currants.
Sources
Dawson, Thomas. The Good Housewife's Jewel. 1596. Southover Press, 1996.
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