148. Egg Elip.
Put a quart of ale in a tinned saucep.an on the fire to boil in the mean time,beat up the yolks offour, with the whites of two eggs, adding four table spoonfuls of brown sugar and a little nutmeg; pour on the ale by degrees, beating up, so as to prevent ^.he mixture from curdling; then pour back and forward repeatedlyfrom vessel to ves- gel, raising the hand to as gi-eat a height as possible— which process produces the smoothness and frothing essen- tial to the good quality of the flip. This is excellent for a cold, and,from its fleecy appearance, is sometimes desig nated"a yard offlannel." .
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149. Egg Flip.
(Another method.)
Beat up,in a jug,four new-laid eggs, omitting two of the whites; add half a dozen largelumps of sugar,and rub these well in the eggs, pour in boiling water, about half a pint at a time, and when the jug is nearly full, throw in two tumblers of Cognac brandy,and one of old Jamaica
rum.