Place two sliced onions with two ounces each of sugar, and spices, pepper and salt to taste, in a pint of pure malt vinegar, and boil gently until the onions are nearly done. Let it cool a little and then stir in six beaten eggs and sufficient crumbled ginger-bread to make the whole quite thick. Place again over the fire for a few minutes, stirring frequently and mashing the mixture into a uniform paste; but be very careful that it does not boil.