29 / 104
HOT
DRINKS
29
Hot
Pot.
A
quart
of
beer,
a
quarter
of
a pint
of
gin,
four
tablespoonfuls
of
brown
sugar,
the
yolks
of
two
eggs,
a
tablespoonful
of
ground
ginger,
and
a teaspoonful
of
grated
nutmeg.
Boil
up
the
beer
and
add
half
the
gin
;
beat
the
eggs
till
light
with
the
sugar
and
spice,
then
pour
the
boiling
beer
on
to
them,
add
the
rest
of
the
gin,
and
whisk
it
all
together
till
it
is
frothy.
Serve
very
hot.
Mulled
Claret.
Boil
a
little
spice
in
a
gill
of
water
with
sugar
till
syrupy
;
then
pour
in
some
claret
and
stir
till
hot,
but
not
boiling.
A
slice
of
lemon
should
float
in
it.
Mulled
Egg
Wine.
Beat
up
an
egg
with
a
couple
of
glasses
of
sherry;
sugar
to
taste
;
add
gradually
some
boiling
water
and
a
sprinkle
of
nutmeg.
Mulled
Wine
with
Eggs.
Beat
three
eggs
till
light
with
two
ounces
of
sugar
;
warm
a
bottle
of sherry
over
the
fire,
and
when
hot,
but
not
boiling,
add
nutmeg,
cloves,
cin-
namon,
and
a
grate
of
lemon
peel
;
pour
it
on
the
eggs
while
hot,
whisking
all
the
time
;
add
a
spoon-
ful
of
burnt
brandy.
Negus.
Sweeten
either
port
or
sherry
according
to
taste,
and
put
double
the
quantity
of
water
to
it
;
flavour