1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

EGO FLIPP

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to four tublc-spoonfuls of moist sugar, and half a nutmeg grated. When all ai-e well mixed,pour on the hoiling ale by degrees,beating up the mixture continually; then pour it rapidly backward and forward from one jug to another, keeping onejug raised high above the othei', till the flip is smooth and finely frothed. This is a good remedy to take at the commencement ofa cold.

148. Egg Flip.

Put a quart of ale in a tinned saucepan on the fire to boil; in the mean time,boat 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 the mixture from curdling; then pour back and forward repeatedlyfrom vessel to ves sel, raising the hand to as great a height 3/ possible— which process produces the smoothness and fi-.-rhing essen- thd to the good quality of the flip. This is (.v.ellent for a cold, and,from its fleecy appearance, is sornvtiraes desig nated"a yard of flannel."

149. Egg Flip.

(Another method.)

Beat up,in a jug,four new-laid eggs, cnHting two of the whites; add half a dozen largelumpsof 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 Coguac brandy, aud one >-1 old Jaiiuiica

turn.