ONIONS.
Whoever wishes to preserve his health must eat every morning, before breakfast, young onions, with honey.[IX_142] Such a treat is assuredly not very tempting: besides, this rather strong vegetable leaves after it a most unpleasant perfume, which long reminds us of its presence; wherefore this recipe has not met with favour, and, indeed, it is much to be doubted whether it will ever become fashionable.
Alexander the Great found the onion in Egypt, where the Hebrews had learned to like it.[IX_143] He brought it into Greece, where it was given as food to the troops, whose martial ardour[IX_144] it was thought to excite.
Pliny assures us that Gaul produced a small kind, which the Romans called Gallic onions, and which they thought more delicate than those of Italy.[IX_145] At any rate, it was a dish given up to plebeians and the poor. Horace opposed to it fish—the luxurious nourishment of rich and dainty Romans.[IX_146] In spite of this reprobation on the part of the elegant poet, Apicius does not fear to introduce the plant in his Olus Molle, a kind of Julienne, not devoid of merit.
Take onions, rather dry, and mix pepper, alisander, and winter-savory, to season a variety of vegetables previously boiled in water and nitre, the which, when very fine, thicken with cullis, oil, and wine.[IX_147]