Ale Flip (Hot).
Put into a saucepan three pints of ale, a tablespoonful of sugar, a blade of mace, a clove, and a small piece of butter, and bring the liquor to a boil. Beat the white of one egg and the yolks of two thoroughly, mixing with them a tablespoonful of cold ale. Mix all together, and then pour the whole rapidly from one large jug to another, from a good height—mind your fingers and the furniture—for some minutes, to froth it thoroughly. Do not allow it to get cool.
Ale Posset (Hot).
Boil a pint of new milk, and pour it over a slice of toasted bread. Stir in the beaten yolk of an egg and a small piece of butter, and sugar ad lib. Mix these with a pint of hot ale, and boil for a few minutes. When the scum rises the mixture is ready for use.
Mulled Ale (Very Hot).
Put half a pint of ale, a clove, a little whole ginger, a piece of butter the size of a marble, and a teaspoonful of sugar into a saucepan, and bring {56} it to boiling-point. Beat two eggs with a tablespoonful of cold ale, and pour the boiling ale into them, and then into a large jug. Pass the whole from one jug to another, as in the case of Ale Flip, return to saucepan, and heat it again till almost, not quite, at boiling-point.
With regard to
Wassail, or Swig (Cold),
which used to be a very popular beverage at the universities—at one time it was peculiar to Jesus College, Oxford—is of very ancient date indeed.
“Sir quod he,” is part of a conversation culled from an old MS., “Watsayll, for never days of your lyf ne dronk ye of such a cuppe,” which sounds as if the Watsayll was of a seductive and harmful nature. Nevertheless here is the recipe, taken from “Oxford Nightcaps.”