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WEHMAN BROS.' BARTENDERS' GUlDE.
MILK AND SELTZER. (Use a medium-sized bar glass.)
I
One-half glass of milk.
Fill balance with seltzer.
MULLED ALE.
Immerse slowly, an iron which has been h'eated toa white
beat. in a pewter mug of ale. Care s hould be ta ken not to
allow the ale
to
run over the sid e of t h e m ug. Then serve.
MULLED CLARET. (Use a large bar glass or mug.)
Three or four lumps of •11gar,
Two das hes of lemon j11ice.
Four or live whole allspico;, bruised,
Two whole cloveA, br·uised,
One-qua rr ..r teaspoon of ground ci nna mon,
Two wi11e-glusses of claret .
Place 11.ll the above in a dish; let it come to a boil, and boil
two minutes, stirring all the timt> ; Rt1'llin and pour into a
large, hot glass; grate a little nutmeg on top and serve.
MULLED CLARET AND EGG. (Use a large bar gla, s.)
One tablespoon of sugar,
One clash of lemon juice,
Ont--balt teas;ooon of mixeil spices,
One and one-half wine-glasses of claret.
Boil t.be a bove In gredients together; then beat to a batter
th.e yolks of two eggs with 11.Jit.t.Je
~nl?a1·
added; pour the hot
wrne over t·h e eggs, srlrring contiuua ll y; grat.e a Httle nutmeg
on top, and serve. You m\]st positlvelv pour the wine over
the
~ggs,
riot otherwise, as it would spoil.
MULLED PORTER.
-- 1
Same a s mulled ale, substituting Dublin stout for ale.