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Pastry Cream

Put one pint of cream and one pint of milk into a stewpan, place it on the fire, stirring constantly with a wooden spoon, and after it has boiled up put in two ounces of sugar, the peel of a lemon and a little salt, and let it remain until the peel is infused in the cream. Add the yolks of eight or nine eggs and beat up, keeping the pan over the fire. When the cream is of a good consistence pass it through a fine sieve, rubbing it with a wooden spoon into a basin, where it may be kept until required for use. If the cream is liked very thick, more eggs may be added.