Soubise Soup

Put into a saucepan two thinly sliced onions, four thin slices of bread, one-half
pint of milk and two pints of water. When boiling, mix with the above ingredients
two ounces of butter, and salt and pepper to taste. Stew them slowly by the side of
the fire until the onions will mash to a pulp. Pass the soup through a fine hair sieve,
return it to the saucepan, add the beaten yolks of two eggs, and stir it by the side
of the fire until thick. Pour the soup into a tureen, and serve with sippets of toast.