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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.
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