1934 The bon Vivant's Companion (7th printing 1934) by Jerry Thomas

MULLS

Into a skillet next you'll pour A bottle of good wine, or more— Put half a pint of water, too. Or it may prove too strong for you; And while the eggs (by two) are beating, The wine and water may be heating; But when it comes to boiling heat. The yolks and whites together beat With half a pint of water more —.. Mixing them well, then gently pour

Into the skillet with the wine. And stir it briskly all the time. Then pour it off into a pitcher; Grate nutmeg in to make it richer. Then drink it hot, for he's a fool. Who lets such precious liquor cool.

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MULLED CLARET

A la Lord Saltoun

Peel one lemon fine, add to it some white pounded sugar; pour over one glass of sherry, then add a bottle of claret {vin ordinaire is the best) and sugar to taste; add a sprig of verbena, one bottle of soda water, and nutmeg, if you like it. For cup, strain and ice it well. For mull heat it and serve it hot.

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MULLED CIDER

Cider may be mulled in precisely the same manner as recom mended in the recipe for mulled wine with eggs, omitting the water, and using twice the quantity of cider for the same number of eggs. 109