1891 Drinks à La Mode by Mrs de Salis

INVALID DRINKS

63

boiling water ; the meat should be well cut up and the top of the jar secured, so that no water may enter ; boil gently for four or five hours, strain, and squeeze out all the tea ; this may be flavoured with onion, Sz:c. This will make a pint of tea. Caudle. Make a pint of oatmeal gruel, let it boil, then stir into it very gradually the yolk of an egg mixed with a little cold water ; add a glass of port, a little grated nutmeg, and four lumps of sugar. Caudle Brown. Old Fashion. Make some oatmeal gruel and add the thin rind of a lemon, a sprinkle of mace, a little grated ginger, and a tablespoonful of brown sugar ; all must boil together, when it must be strained and a pint of ale or porter added to it. Take several of the rough coats that line the gizzards of turkeys and fowls, cleanse from the dirt, rub well with salt, and hang them up to dry ; when required for use break off some of the skin, pour boiHng water on, digest for eight or nine hours, and use the same as rennet, Lait de Poule. Mix the yolks of a couple of eggs with two ounces of powdered sugar, to which put a table- Curds and Whey. Italian Recipe.