Our recipe for Mutton with Honey and Cloves comes from the Forme of Cury. We found the sweet and sour flavors to be a nice compliment to the flavors of the meat, and kept going back for more. The original recipe is as follows:
Take Conynges or Kydde and smyte hem on pecys rawe, and frye hem in white grece. Take raysons of Corance and fry hem; take oynons, parboile hem and hew hem small and fry hem. Take rede wine, sugar, with powdor of peper, of gynger, of canel, of clowes; salt; and cast therto; and lat it seeth with a gode quantite of white grece; and serue it forth.
Egurdouce is a derivation of the French Aigredoux, or the Italian Agrodolce. It means sweet and sour. This version of the recipe omits the sour, but other versions of the same recipe contain vinegar or verjus. We decided to correct the omission and include vinegar in our recipe. Boiling the onion before slicing it yields a surprisingly subtle flavor, but renders the onion quite difficult to cut. We therefore went ahead and diced the onion raw and boiled the diced pieces before draining off the liquid. We also substituted honey for sugar.