1880 American & Other Drinks by Leo Engel (second edition)

LEO'S SPECIALITIES.

69

185

CIDER NOGG.

Put in a large tumbler,a new laid egg,and one table-spoonful of powdered sugar. Stir up well with a spoon, and fill up with cider, and drink while effervescing.

186 CURACOA COCKTAIL,

Use small tumbler.

Halfa wine glass of Curagoa; half a_wine glass of brandy; one tea-spoonful of Angostura bitters. Stir well with a spoon, add chipped ice and strain.

187

SQUARE MEAL.

The yolk of two eggs; pepper and salt to suit the palate; one glass of brown brandy; shake well in ice and strain. A good substitute for a Prairie Oyster.

188

PRAIRIE OYSTER.

This simple but very nutritious drink may be taken by any persorr of the most delicate digestion, and has become one of the most popular delicacies since its introduction by me at Messrs. Spiers and Pond's. Itsmodeof preparation is verysimple. Into a wine glass put a new-laid egg;add half a tea-spoonful ofvinegar,dropping it gently down on the inside ofthe glass; then drop on the yolk alittle com mon salt, sufficient not to quite cover halfIhe size of a threepenny- piece; pepper according to taste. The way to take this should be by placing the glass with the vinegar furthest from the mouth and swallow the contents. The vinegar being the last gives it more ofan oyster-like flavour. Note.—This can be taken with or without the white of the egg, according to taste.

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