Peel some very small white onions, and lay them for three days in
salt and water changing the water every day. Then wipe them, and
put them into a porcelain kettle with equal quantities of milk and
water, sufficient to cover them well. Simmer them over a slow
fire, but when just ready to boil take them off, and drain and dry
them, and put them into wide-mouthed glass bottles; interspersing
them with blades of mace. Boil a sufficient quantity of distilled
white wine vinegar to cover them and fill up the bottles, adding
to it a little salt; and when it is cold, pour it into the bottles
of onions. At the top of each bottle put a spoonful of sweet oil.
Set them away closely corked.