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1. Mince very finely 2 - 3 pound of the best part of raw mutton, with 2 or 3 peeled onions and a little salt and pepper.
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2. Make into balls the size of walnuts, put in a saucepan half full of water and set it on the fire until done.
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3. Beat up the yolks of 3 or 4 eggs with the juice of a lemon or two and a little salt.
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4. Pour it in a saucepan, put it on a slow fire, and keep stirring well until it begins to thicken.
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5. Add 3 or 4 tablespoons (1 at a time) of the liquor in which the balls of meat have been boiling.
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6. Stir it for 2 or 3 minutes longer, then dish the meat up.
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7. Pour this sauce over the meat and serve hot.
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