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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 of small raisons, halfe a spoonsful of 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 Good Huswife's Jewell, 1596
To serve 8:
- 2 large or 3 sml onions
- 1/4 cup raisins
- 1 tblsp sugar
- pepper
- salt
- 4 slices bread
- 1 egg
- 1 tblsp verjuice
To serve 50+:
- 12 large onions
- 1 1/2 raisins
- 1/2 cup sugar
- 20 slices bread, toasted and halved
- 5 egg yolks
- 1/2 cup verjuice
- pepper
- salt
Cut onions into quarters. Simmer in a little water until soft, along with raisins, sugar, pepper, salt.
Meanwhile, toast bread and cut into half-slices.
Strain off most of the liquid, leaving just enough to make a sauce.
Mix egg yolk and verjuice with a fork. Pour into onion pot, stirring constantly so eggs don't curdle, and allow sauce to thicken.
Adjust sugar/pepper/salt to taste.
Serve onion mix poured over toasted bread.
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