Put into a bowl half a pound of Lisbon sugar (if you do not possess that brand, I have no doubt “best lump,” pulverized, will do as well), and pour on it one pint of warm beer; grate a nutmeg and some ginger into it; add four glasses of sherry and five additional pints of beer; stir it well and sweeten to taste; let it stand covered up two or three hours, then put three or four slices of bread cut thin and toasted brown into it, and it is fit for use. Sometimes two or three slices of lemon are introduced, together with a few lumps of sugar rubbed on the peel of a lemon. Bottle this mixture, and in a few days it may be drunk in a state of effervescence.
On the festival of St. David, an immense silver-gilt bowl, the gift of Sir Watkin W. Wynne to {57} the college in 1732 is filled with this “swig,” and passed round, at Jesus College. And I should prefer to call the beverage “swig” instead of “wassail,” which should properly be a hot drink, if we are to believe the illustrated papers at Christmas-time. And there is no toast in the orthodox Wassail, but, instead, roasted apples. What does Puck say in A Midsummer Night’s Dream?
Sometime lurk I in a gossip’s bowl,
In very likeness of a roasted crab,
And when she drinks against her lips I bob,
And on her wither’d dewlaps pour the ale.
Brown Betty
Here is another old recipe:—
Dissolve a quarter of a pound of brown sugar in one pint of water, slice a lemon into it, let it stand a quarter of an hour, then add a small quantity of pulverised cloves and cinnamon, half a pint of brandy, and one quart of good strong ale; stir it well together, put a couple of slices of toasted bread in it, grate some nutmeg and ginger over the toast, and it is fit for use. Ice it well, and it will prove a good summer, warm it and it will become a pleasant winter, beverage. It is drunk chiefly at dinner.
Rather heavily loaded for a dinner drink, I should say.