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Irish Pancakes

Beat eight eggs, separating the yolks from the whites. Warm a pint of cream in a rather large stewpan, over a slow fire; strain, and stir the beaten yolks to the cream and three ounces of butter, previously melted; add two ounces of pounded sugar, and dredge in six ounces of flour. When mixed quite smooth, stir into the batter grated nutmeg and lemon-peel, with the frothed whites of four eggs. Fry in butter. Pour only enough batter in the pan to make a thin pancake, and, when done, serve the pancakes hot, piled one on another, in a hot dish. Time, about five minutes to fry. Probable cost, 2s. 6d. Sufficient for five or six persons.