1930 The Art of Drinking What and How by Dexter Mason

THE ART OF DRINKING

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DAMSON PLUM

1 part gin

part damson plum jam

part lemon juice

Peel of one orange

Shake thoroughly.

On some rounds of toast

make an edge of anchovy with a

tube of anchovy paste. Fill the

center with minced clams blended

with some horse-radish and ta–

basco sauce. Garnish with tiny

piece of lemon meat, and chopped

parsley.

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