To boile Onions.
Take a good many onions and cut them in foure quarters, set them on the fire in as much water as you think will boyle them tender, and when they be clean skimmed, put in a good many small raisons, halfe a spooneful grose pepper, a good peece of Suger, and a little Salte, and when the Onions be through boiled, beat the yolke of an Egge with Vergious, and put into your pot and so serve it upon soppes. If you will poch, Egges and lay upon them.
- Thomas Dawson. The Second Part of the Good Hus-wives Jewell. London:1597.
Grose pepper means either large or grocer’s
Vergious is a liquid made from unripe grapes or apples, ie green fruit, therefore ‘green juice’. Vinegar as a good substitute.
Soppes are slices of bread that are either toasted or fryed.