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Lamb Croquettes

Chop fine three pounds of raw lamb, peel and mince three onions, mix them all well together and season with pepper and salt. Divide the mixture into small quantities and roll them into balls, place them in a saucepan of water and boil. Put the yolks of four eggs in a saucepan with the strained juice of two lemons and one saltspoonful of salt, and beat well. Stir over a slow fire with a wooden spoon until it thickens, taking care to move it off the fire before the eggs have time to boil, or they will spoil by curdling; then mix in by degrees one teacupful of the liquor in which the meat balls were boiled, stir the sauce at the side of the fire for ten minutes, arrange the croquettes in a group in the center of a dish, pour the sauce round them, and serve while very hot.