Take all sorts of sweet herbs some onions Shred them all together small
Set it on the fire in a Skillet of water and vargise and salt and mace
when it is boyled almost away put the yolks of raw eggs and thicken it
over the fire and keep stiring then stir in a good piece of butter this
sauce is proper (also) for mutton, lamb, the head and purtenances, or
veal rost’d or boyled.