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V
EGG FLTPP.
G1
to four table-spoonfuls of moist sugar, and half a nutmeg
grated. When all are well mixed, pour on the boiling ale
by degrees, beatingup the mixture continually; then pour
it rapidly backward and forward from one jug to another,
keeping one jug raised high above the other, till the flip is
smooth and finely frothed. This is a good remedy to take
at the commencement of a cold.
148. Egg Flip.
Put a quart of ale in a tinned saucepan on the fire to
boil; in the mean time, beat uj) the yolks of four, with the
whites of two eggs, adding four table-spoonfuls of bro'mi
sugar and a Uttle nutmeg; pour on the ale by degrees,
beating up, so as to prevent the mixture from curdling;
then pour back and forward repeatedly from vessel to ves
sel, raising the hand to as great a height as possible—
which process produces the smoothness and frothing essen
tial to the good quality of the flip. This is excellent for a
cold, and, from its fleecy appearance, is sometunes desig
nated " a yard of flannel."
149. Egg Flip.
(Another method.)
Beat up, in a jug, four new-laid eggs, omitting two of
the whites; addhalf a dozen large lumps of sugar, and rub
these well in the eggs, pour in boiling water, about half
a pint at a time, and when the jug is nearly full, throw in
two tumblers of Cognac brandy, and one of old Jamaica
rum.