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THE GENTLEMAN'S COMPANION
"Before our Readers make any remarks on this Composition, we
beg of them to taste it: if the materials are good and their Palate
vibrates in unison with our own, they will find it one of the pleasant–
est beverages they ever put to their lips...."
Lord Ruthven says in his volume
Experiments in Cookery,
Lon–
don, 1654:
"This is a right Gossip's Cup that far exceeds all the Ale that Mother
Bunch made in her lifetime."
Ale, one
12
oz bottle or pint
Brandy,
l
tbsp or a trifle more
Brown sugar,
l
tsp
Lemon peel,
l
curl, yellow part
only
Ginger,
l
pinch
Nutmeg, sprinkling
Mix all these and heat on the fire, but do not boil. . . . This drink
is a warmer of the heart, and would be a neat one to produce some
cold fall or winter's afternoon or evening, before a snapping wood
fire.
NOW, finally,
DR.
WILLIAM K1TCHINER's
"YARD
of FLANNEL," which
Is SOMETIMES CALLED an "Arn FLIP,"
CIRCA
1817
This is another hot helper based on ale, and calculated to cheer up
any long winter evening while the wind whistles about the eaves.
Ale,
l
qt; or
2Yz
to 3
12
oz bottles
Eggs, 3 beaten
Brown sugar,
Yi
cup
Ginger,
1/3
tsp
Nutmeg,
2/3
tsp
Good cognac, or rum,
Yz
cup
Lemon, yellow peel,
Yi
Take the yellow peel of
Yz
lemon, put into the ale and bring to heat;
meanwhile beating up eggs with spices, sugar and rum. When the ale
steams-but still isn't boiling-pour into a pitcher; then turn the egg–
s'pice blend into another. Now pour back and forth briskly until
everything is creamy and smooth.
. 52.