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54
THE FLOWING BOWL
water is scaldinghot, put it in your mashing-fat; there
let it stand till you can see your face in it; then
put your malt upon it, then put your wheat upon
that, and do not stir it; let it stand two hours
and a half; then let it run into a tub that
has two pounds of hops in it, and a handful
of rosemary flowers, and when 'tis all run put
it in your copper and boil it two hours ; then
strain it off, setting it a-cooling very thin, and set it
a-working very cool ; clear it very well before you
put it a-working, put a little yeast to it ; when the
yeast begins to fall, put it into your vessel, and when
it has done working in the vessel, put in a pint of
whole wheat and six eggs ; then stop it up, let it
stand a year, and then bottle it. Then mash again,
stir the malt very well in, and let it stand two hours,
and let that run, and mash again, and stir it as
before ; be sure you cover your mashing-fat well up,
mix the first and second running together ; it will
make good household beer.
I rather fancy the blending of a lot of eggs
(presumably new-laid) with the mash, would
« break " some of the smaller brewers. It could
hardly be done at the price.
The Germans make
Beer Soup.
Whether this is made from British or lager
beer is not stated in the recipe before me, which
hardly reads suited to the ordinary English
palate.
I will now give a few modern recipes for
tasty beer-compounds.