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Pancakes, Irish

Beat eight yolks and four whites of eggs, strain them into a pint of warm cream, add grated nutmeg and sugar to taste. Put into a frying-pan three ounces of fresh butter, stir it over the fire, and as it warms pour it into the cream, etc., then mix into a smooth batter with about half a pint of flour. Fry the pancakes, which should be very thin; the first with a piece of butter, and the others without. Serve hot on a napkin.