Cut them in four pieces, soak and wash them three or four times in
lukewarm water, changing the water each time; press them with the hands
to extract all the blood. Place the lights in a stewpan, cover them with
cold water, and set on a good fire; boil two minutes, take them off,
throw them in cold water, and drain them; cut the lights in dice. Have
butter in a stewpan on the fire, and when melted, lay the lights in, fry
five minutes, keeping them tossed the while, then sprinkle on a
tablespoonful of flour, stirring all the time with a wooden spoon; pour
on, little by little, about a pint of warm broth, also a saltspoonful of
chopped parsley, a pinch of allspice, salt, pepper, a bay-leaf, and
sprig of thyme; have a brisk fire, and when about half done, add four or
five mushrooms, and eight small onions. When the whole is cooked, take
off bay-leaf and thyme, then take from the fire, beat two yolks of eggs
with a tablespoonful of vinegar, and mix with the whole, turn on a dish,
and serve.