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Jhe Bon Vivant's Companion
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EGG FLIP
Put a quart of ale in a tinned saucepan on the fire
to boil; in the meantime beat up the yolks of four eggs,
with the whites of two, adding four tablespoonfuls of
brown sugar and a little nutmeg; pour on the ale by
degrees, beating up so as to prevent the mixture from
curdling; then pour back and forth repeatedly from ves
sel to vessel, raising the hand to as great a height as
possible—which process produces the smoothness and
frothing essential to the good quality of the flip. This
is excellent for a cold, and from its fleecy appearance is
sometimes designated "a yard of flannel."
RUM FLIP
Rum Flip, which Dibdin has immortalized as the favor
ite beverage of sailors (although we believe they seldom
indulge in it), is made by adding a gill of rum to the
beer, or substituting rum and water when malt liquor
cannot be procured. The essential in "Flips" of all sorts
is to produce smoothness by repeated pouring back and
forth between two vessels, and by beating up the eggs
well in the first instance; the sweetening and spices are
according to taste.
RUM FLIP
Another method
Keep grated ginger and nutmeg, with a little fine
dried lemon peel, rubbed together in a mortar.