211 / 308
317.
2UmriroL
Boil
one
bottle
of
claret
with
one-half
pound
of
sugar,
a
stick
of
cinnamon,
and
a
piece
of
vanilla
for
a
quarter
of
an
hour;
add
the
yolks
of
six
eggs
that
have
first
been
beaten
in
a
tumbler
of
cold
wine;
beat
the
drink
into
foam
over
the
fire,
and
serve
it
in
cups.
318.
aie
/lip.
This
is
a kind
of
warm
beer
which
is
very
fashionable
in
Eng-
land
during
the
winter,
and
it
is
taken
by
sportsmen
early
in
the
morning
before
starting
for
the
hunt.
The
recipe
follows:
one
and
a
half
quarts
of
ale,
<a
spoonful
of
sugar,
a
piece
of
mace,
half
a
dozen
of
cloves,
and
a
small
piece
of
butter,
and
let
it
boil;
then
beat
the
white
of
one
egg
with
the
yolks
of
two
or three
eggs
in
a
spoonful
of
cold
ale,
add
it
to
the
boiling
ale,
and
pour
the
whole
swiftly
from
one
vessel
into
another
for
a
few
minutes,
then
serve.
319.
ale
Take
one
quart
of
Burton
ale,
one
glass
of
Niersteiner,
a
wineglassful
of
brandy,
a
wineglassful
of
capillaire
syrup,
the
juice
of
a
lemon,
a
piece
of
lemon-peel;
grate
a
little
nutmeg,
add
a
piece
of
toast;
mix
everything
well;
let
it
stand
cold
for
from
two
to
three
hours;
strain,
and
serve.
320.
ftlltaittt
ire
Take
the
yolks
of
eight
eggs,
stir
with
one
pound
of
pulver-
ized
sugar
and
the
juice
of
two
oranges;
heat
two
bottles
of
claret
with
a
stick
of
vanilla
to
the
boiling-point;
add
the
wine
under
continuous
beating
to
the
eggs
and
sugar,
and
pour
the
foamy
drink
into
champagne
glasses.