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lPunc~e.9.
317. '.2lbmiraL
Boil one bottle of claret with one-half pound of sugar, a stick
of cinnamon, and a piece of vanilla for a quarter of an hour; add
the yolks of six eggs that have first been beaten in a tumbler of
cold wine; beat the drink into foam over the fire, a nd serve it in
cups.
318.
'.lie
Jflip.
This is a kind of warm beer which is very fashionable in Eng–
land during the winter, and it is taken by sportsmen early in the
morning before starting for the hunt. The recipe follows: one
a nd a half quarts of ale, a spoonful of sugar, a piece of mace, half
a dozen of cloves, and a small piece of butter, and let it boil ;
then beat the white of one egg with the yolks of two or three
eggs in a spoonful of cold ale, add it to the boiling ale, and pour
the whole swiftly from one vessel into another for a few minutes,
then serve.
319.
'.lle
l}lnnc~.
Take one quart of Burton ale, one glass of Niersteiner, a
wineglassful of brandy, a wineglassful of capillaire syrup, the
juice of a lemon, a piece of lemon-peel; g rate a little nutmeg,
add a piece of toast; mix everything well; let it stand cold for
from two to three hours; strain, and serve.
320. '.llliance he
Nenfc~ntel.
Ta ke the
~rolks
of eight eggs, stir with one pound of pulver–
ized sugar and the juice of two oranges; heat two bottles o f claret
with a stick of vanilla to the boiling-po int; add the wine under
cont inuous beating to the eggs a nd sugar, and pour the foamy
drink into champagne glasses.
104