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THE AFTERMATH OF REVELRY 205
ever, a portion of the public may be fated to
enjoy the ale without the calces, here it is again.
First and foremost, bear in mind that this
appetizer must not be made in the kitchen. It
comes under the heading of " parlour cookery,"
and can even be manufactured in the bedroom 0/
the sufferer.
A hot-water plate is necessary for the operator,
or, better still, a slop-basin filled with water as near
the boiling point as possible, with a plate placed
atop. Melt on this plate a piece of butter about
the size of a walnut, and when the butter is oiled
stir therein with a fork the beaten yolk of one egg.
Keep on the stir, and add, gradually, a dessert spoon
ful of essence of anchovies. Add cayenne, accord
ing to your disposition, or indisposition, and then
you will be ready for a nice strip or two of delicately-
browned toast, brought up hot from the kitchen
fire. Soak the toast in the mixture, and eat as
much as you can.
Above is the estimate for one invalid. It is
essentially a pick-me-up for a bachelor—benedicts
never require these things—and if, whilst in
barracks, or chambers. Jack, Tom, and Harry
should call, the proportions of the ingredients
must, of course, be increased. A glass or two
of the Boy will be found to go down excellent
well with this toast, the secret of which I learnt
long years ago, in British India. It is not a
dish for the dinner-table.
A
Balthnore Egg Nogg
reads like a " large order." It is said by its