(For 4 persons) Pour into a basin the yolks of 4 eggs, add 2 tablespoonfuls of sugar and beat well together. In another basin beat the whites of the eggs and a little sugar to a white froth. Into a saucepan pour half a bottle of Sherry, add the grated peel of half a lemon, 1 teaspoonful of nutmeg (grated) and a stick of cinnamon, also sugar to taste if the Sherry is of the dry type. Bring the contents of the saucepan to the boil and add a double Rum—two doubles would be better still. Pour into the basin containing the prepared yolks of eggs, stir well and serve in thick glasses. Add a little beaten egg white to each drink.
Ingredients: 1 quart of Ale
3 Eggs well beaten up ^ teacup of Brown Sugar
^ teaspoonful of Ground Ginger ^ teaspoonful of Grated Nutmeg 2 double measures of Brandy or Rum Half the grated peel of a Lemon
Directions: Heat the Ale and grated peel of lemon till almost boiling. Meanwhile, beat the eggs, spices, sugar and spirit well together in another container, then pour the heated Ale into the egg blend, and pour back and forth from con tainer to saucepan until the mixture is creamy and smooth.
ATHOL BROSE No. i
1 good measure of Liqueur Scotch Whisky 1 teaspoonful of Clear Honey 1 Sherry glass of Fresh Cream
Mix well, warm slightly to make smooth. Allow to cool before drinking. This is the traditional drink with the famous Haggis.
ATHOL BROSE No. ii Put a heaped teaspoonful of clear honey into a tumbler containing a double measure of Liqueur Scotch Whisky. Fill the glass with heated milk. Should be allowed to cool before drinking—but it is good warm on a cold night.