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MULLS
Into a skillet next you'll pour
A bottle of good wine, or more—
Put half a pint of water, too.
Or it may prove too strong for you;
And while the eggs (by two) are beating,
The wine and water may be heating;
But when it comes to boiling heat.
The yolks and whites together beat
With half a pint of water more —..
Mixing them well, then gently pour
Into the skillet with the wine.
And stir it briskly all the time.
Then pour it off into a pitcher;
Grate nutmeg in to make it richer.
Then drink it hot, for he's a fool.
Who lets such precious liquor cool.
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MULLED CLARET
A la Lord Saltoun
Peel one lemon fine, add to it some white pounded sugar;
pour over one glass of sherry, then add a bottle of claret
{vin ordinaire is the best) and sugar to taste; add a sprig of
verbena, one bottle of soda water, and nutmeg, if you like
it. For cup, strain and ice it well. For mull heat it and serve
it hot.
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MULLED CIDER
Cider may be mulled in precisely the same manner as recom
mended in the recipe for mulled wine with eggs, omitting
the water, and using twice the quantity of cider for the same
number of eggs.
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