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DRINKS
63
boiling
water
;
the
meat
should
be
well
cut
up
and
the
top
of
the
jar
secured,
so that
no
water
may
enter
;
boil
gently
for
four
or
five
hours,
strain,
and
squeeze
out
all
the
tea
;
this
may
be
flavoured
with
onion,
Sz:c.
This
will
make
a
pint
of
tea.
Caudle.
Make
a
pint
of
oatmeal
gruel,
let
it
boil,
then
stir
into
it
very
gradually
the
yolk
of
an
egg
mixed
with
a
little
cold
water
;
add
a
glass
of
port,
a
little
grated
nutmeg,
and
four
lumps
of
sugar.
Caudle
Brown.
Old
Fashion.
Make
some
oatmeal
gruel
and add
the
thin
rind
of
a
lemon,
a sprinkle
of
mace,
a
little
grated
ginger,
and
a
tablespoonful
of
brown
sugar
;
all
must
boil
together,
when
it
must
be
strained
and
a
pint
of
ale
or
porter
added
to
it.
Curds
and
Whey.
Italian
Recipe.
Take
several
of
the
rough
coats
that
line
the
gizzards
of
turkeys
and
fowls,
cleanse
from
the
dirt,
rub
well
with
salt,
and
hang
them
up
to
dry
;
when
required
for
use
break
off
some
of
the
skin,
pour
boiHng
water
on,
digest
for
eight
or
nine
hours,
and
use
the
same
as rennet,
Lait
de
Poule.
Mix
the
yolks
of
a
couple
of
eggs
with
two
ounces
of
powdered
sugar,
to
which
put
a
table-