Do not let it actually boil, as that will cause the blood to curdle.
Set it on a gentle fire, and stir it that it may not curdle.
Cream is liable to curdle, and turn to butter, if beaten in too warm a temperature.
Stir again over the fire to cook the eggs, but take care they do not curdle.
Stir until the mixture thickens, being careful it does not curdle.
Then add the ...