1891 Drinks à La Mode by Mrs de Salis

HOT DRINKS

29

Hot Pot. A quart of beer, a quarter of a pint of gin, four tablespoonfuls of brown sugar, the yolks of two eggs, a tablespoonful of ground ginger, and a teaspoonful of grated nutmeg. Boil up the beer and add half the gin ; beat the eggs till light with the sugar and spice, then pour the boiling beer on to them, add the rest of the gin, and whisk it all together till it is frothy. Serve very hot. Boil a little spice in a gill of water with sugar till syrupy ; then pour in some claret and stir till hot, but not boiling. A slice of lemon should float in it. Mulled Egg Wine. Beat up an egg with a couple of glasses of sherry; sugar to taste ; add gradually some boiling water and a sprinkle of nutmeg. Mulled Wine with Eggs. Beat three eggs till light with two ounces of sugar ; warm a bottle of sherry over the fire, and when hot, but not boiling, add nutmeg, cloves, cin- namon, and a grate of lemon peel ; pour it on the eggs while hot, whisking all the time ; add a spoon- ful of burnt brandy. Mulled Claret.

Negus.

Sweeten either port or sherry according to taste, and put double the quantity of water to it ; flavour