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Flemish Soup

Slice six onions, cut six heads of celery into small pieces, and slice about twelve potatoes. Put a quarter of a pound of butter and two ounces of ham into a saucepan, and cook until the ham is browned. Then put in the vegetables, add a quart of white stock, and let it boil gently until the potatoes are dissolved. Rub through a fine sieve with the crumb of half a French roll soaked in the broth, and add half a pint of cream that has been boiled, and four yolks of eggs well beaten. Work a little fresh butter into the soup previous to serving. Probable cost, 2s. 6d.