1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD A Dissertation on Drinks then beat the white of an egg and the yolks of three eggs in a little cold ale, add to the boiling ale, and pour the whole swiftly from one vessel to another for a few minutes, then serve.

''Ale sellers should nae be tale tellers/*

One quart of Burton ale, one quart of

ALE

PUNCH

Niersteiner, a wineglassful of brandy, a wineglassful of capillaire syrup, the juice of a lemon and a piece of the peel ; grate a bit of nutmeg and add a piece of brown toast; mix well and let it stand cold for two hours before straining and serving.

" Good ale is

meat and drink and cloth.'*

Heat a half-pint of ale and a half-pint of

gj^

WALTER RALEIGH

add one quart

milk,

boiling

of

sherry,

sugar to taste, and some grated nutmeg. j|. should stand in a warm place for an hour, and just before serving add the yolks of two eggs, then beat well and serve hot.

RECIPE

POSSETT

'' If you brew well, you may drink well/*

Heat a pint of good ale, add sugar and nutmeg to taste, then lemon peel and a

LAMB'S WOOL

Put In a bowl with three

pinch of cloves and ginger.

Serve

roasted apples sliced and three pieces of toast.

It's a prime nightcap.

very hot.

135