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THE GENTLEMAN'S COMPANION
Don't judge the drink by the poetry, and just travel along cozily
with this kitchen model Ogden Nash of a bygone century.... Sack,
by the way, is any one of several light fairly strong wines imported
into England from Spain and the Canary Islands.
If
you will substi–
tute sherry, and perhaps a dash of good brandy there will be no com–
plaints from the twice-singing Maid!
THE ANCIENT WASSAIL BOWL from an ANCIENT ELIZA–
BETHAN FoRMULA, CrncA
1602,
&
TRULY NoTABLE for !Ts ExcEEDING
MILDNESS
In
Saxon times this custom of the Wassail Bowl at feast days was an
important ceremony, and later it became an accepted custom at Christ–
mas Eve, when minstrels or choirs, or village singers went about sing–
ing carols where there was a candle lit in the window.
In
the Feudal castles, and manor houses, the Wassail Bowl was
borne into the banqueting Hall with songs and carols, and crowned
with garlands.
Nutmeg,
Yz
grated; or
2
tsp
S~gar,
I
cup
powdered
Eggs, yolks 6; whites 3
Powdered or grated ginger,
I
tsp
Apples, 6 cored, but not pared
Cloves, 6 whole
Mace, ){ tsp
Cinnamon,
1
inch of stick
Water
Sherry or Madeira,
2
qts
Take spices and cover with a cup of cold water. Fetch to a boil;
adding wine and sugar. Let heat up. . . . Meanwhile in the Wassail
Bowl (Punchbowl) previously warmed:
Break in six yolks and three whites. Beat up. When wine is warm–
not boiling-mix a teacupful with the.egg. When a little warmer, add
another cupful, and repeat until five
c~ps
have been used.... Now
let the rest of the wine boil up well, and pour it into the bowl also,
stirring well all the time, until it froths in attractive fashion. . . .
Fill
core~
apples with sugar, sprinkle on a little of the spice and roast
. 108.