1930 The Art of Drinking What and How by Dexter Mason

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THE ART OF DRINKING

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SCOTCH BROTH

1 part of good Scotch 1 part French Vermouth 1 dash Angostura bitters 1 piece orange peel Mix in a large glass, stir, and pour into cocktail glasses Twist a piece of lemon peel in each glass.

To one cup of finely chopped tuna fish add 1 tablespoon of chutney; 2 tablespoons of Hol– landais~ sauce or mayonnaise, and a dash of lemon, and some India relish. Spread this on rotmds of buttered toast, dredge with grated parmesan cheese and bake for five minutes. [so]