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Eggs, Wingfield

Finely slice a medium white onion, place in small saucepan with one and a half gills milk, three saltspoons salt, one saltspoon cayenne and one saltspoon grated nutmeg, lightly mix, then boil twenty-five minutes. Strain through a Chinese strainer into a small saucepan, add one ounce good butter and a half gill cream; mix well. Divide this preparation into six egg-cocotte dishes, carefully crack two fresh eggs into each dish, evenly season with a half teaspoon salt and two saltspoons white pepper, lay on a tin, set in oven five minutes, remove and serve.