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Roman Sauce

Cut one pound of veal and half a pound of ham into dice, and put them into a saucepan with two legs of a fowl, three or four carrots, four onions, two bay-leaves, three cloves, a little basil, half a pound of butter, and a little salt; put into a saucepan and set on rather a brisk fire. In the meanwhile, pound the yolks of twelve hard-boiled eggs to a paste, and stir them into the above till the butter is entirely melted; then pour in by degrees a quart of cream. Set the pan again on the fire for half an hour, stirring all the time; if the sauce be too thick, add more cream or milk. When sufficiently done, strain through a tamis. Probable cost, 4s.