Beat the yolks of 2 or 3 eggs very well, put into them a quarter of
a pint of white wine, a whole onion a blade of mace a little salt,
stir these over a chaffendish of coles till tis pretty thick save the
gravey of the mutton & put into it a little Samphire and capers, let it
not boyle after ye capers are in, take out the onion and pour the sauce
on the mutton and serve it in.