Page:Jerry Thomas - The bar-tender's guide (1887).djvu/100

 Heat the ale in a saucepan; beat up the eggs and sugar, add the nutmeg and rum, and put it all in a pitcher. When the ale is near to a boil, put it in another pitcher, pour it very gradually in the pitcher containing the eggs, etc., stirring all the while very briskly to prevent the eggs from curdling, then pour the contents of the two pitchers from one to the other until the mixture is as smooth as cream.

 

This is prepared in the same manner as Rum Flip, omitting the rum, and the whites of two of the eggs.

 

Take 1 gill of old rum.

1 ounce of sugar.

2 fresh raw eggs.

½ pint of water.

6 cloves.

6 coriander seeds.

1 lemon.

Boil the cloves and coriander, with a bit of cinnamon in the water; mix together the rum, sugar, the yolks of the eggs and the juice of half the lemon; whisk them all together, and strain into a tumbler. 