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Cream Sauce for Venison

Pour over the venison, when cooked, one-half pint of cream, and catch it in a dish. Strain the cream into a saucepan, put one tablespoonful of chopped cooked onion into it, and a small piece of butter that has been worked with a little flour; stir the sauce over the fire until boiling, and the flour is cooked, then move the pan to the side and mix in the beaten yolks of two eggs. Stir till well thickened, but do not let it boil again, and serve the sauce in a sauceboat with the venison.