1889 The American Bar-tender's Guide (Australia) by Jerry thomas

76

HOT ENGLISH ALE PLIP.

Ale Punoh.

Take 1 quart of mild ale.

1 glass of white wine. 1 glass of brandy. 1 glass of Capillaire. 1 lemon.

Mix the ale, wine, brandy and Capillaire t ogether with the juice of the lemon and a por tion of the peel pared very thin. Orate nutmeg on the top, and add a bit of toasted bread.

(One quart.) H ot Eng l i sh Rum F li p .

Take 1 quart of ale.

1 gill of old rum. 4 raw fresh eggs. 4 ounces of moist sugar. 1 tea-spoonful of grated nutm g (or ginger).

Heat the ale in a saucepan; beat u the eggs and s ugar, add the nutmeg and r um, and pu t i t a l l i n a pitcher. When t he al e i s near t o a b o i l , pu t i t i n another pitcher, pour it very gradually in t he p i t cher containing the eggs, 8tc., stirring al l t h e wh i l e v e r y briskly to prevent the eggs from curdling, then pour the contents of the two pitchers from one to the other until the mixture is as smooth as cream.

Hot English Al e F l i p .

(One quart.)

This is prepared in the same manner as Rum Flip omitting the rum, and the whites of two of the eggs.

Mame l o e R T e bra e e e s .

Dark .a nd Aromatic.