Ale, Draught (to keep in good condi-
tion).— Keep the ale in a cool, dry, well- venti-
lated cellar, with a temperature of from fifty
to sixty degrees. If allowed to fall below fifty
degrees the appearance of the beer may be
spoilt; if it rises above sixty or sixty-five
degrees it may tiim sour. Place the cask
firmly and securely on its stand, and leave it
undisturbed for the first twenty-four hours, as
if drawn too soon the beer may never brighten
at all. Leave the vent-peg loose for twelve
hours after the ale is placed on its stand, and
then if it has ceased to efl^ervesce, but not unless,
drive it in tightly. If the ale is not to be used
immediately loosen the vent for three or four
minutes each day. With this exception the
vent may be left untouched, as if too much air
is let into the barrel the ale will become flat.
When it is necessary to tilt the barrel, raise it
steadily at the back end and fasten it securely,
so that it need not afterwards be disturbed. It
may then be drawn off, and remain good until
the very last. As soon as a cask is empty cork
it up at once, or it will "ecome foul.
Ale Flip. — Put into ii saucepan three pints
of ale, a table-spoonful of sugar, a b.ade of mace,
a clove, and a small piece of butter, and bring the
liquid to a boil. Beat the white cf one egg and
the yolks of two✪ Ale Flip thoroughly, mixing with them a
table-spoonful of cold ale. Mix all together,
and then pour the whole rapidly from one
large jug to another from a good height, for
some minutes, to froth it thoroughly, but do
ALE
(4)
ALM
not allow it to get cool. Probable cost, Is. 4(1.
Sufficient for five or six persons.
Ale or Porter Jelly.— Prepare calf's-
feet jelly in the ordinary way, but instead of
using wine take the same proportion of porter
or ale. Though this is sometimes recom-
mended in illness, for ordinaiy purposes wine
is much to be preferred in the making of
calf's-feet jelly.
Ale Posset. — 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 piece of butter
the size of a nutmeg, and sugar to taste. Mix
these with a pint of hot ale✪ Ale Posset, and boil for a few
minutes. When the scum rises it is sufficiently
ready. Time, five minutes to boil. Probable
cost, 8d. Sufficient for four- persons.
Ale, To Mull. — Put half a pint of ale, a
clove, a little whole ginger, a piece of butter
the size of a small marble, and a tea-spoonful of
sugar, into a saucepan, and bring it to boiUng
point. Beat two eggs✪ Ale, To Mull ^\-ith a table-spoonful of
cold ale, and pour the boiling ale into them,
and then into a large jug. Pass the whole from
one jug into another for some minutes, and at
a good height. Eeturn it to the saucepan and
heat it again, but do not allow it to boil. Time,
a quarter of an hour. Probable cost, 6d. Suffi-
cient for one person.
Ale, with Cheese. — Crumble about a
quarter of a pound of Cheshire or Gloucester
cheese, and put it into a saucepan with a small
tea-spoonful of sugar, another of mustard, and
enough ale to cover it✪ Ale with Cheese. Let it remain on the
fire imtil thoroughh^ melted, stirring all the
time, and then add the yolk of an egg. Serve
it oft a very hot di.sh, and stick all over it little
sippets of toasted bread, or pieces of pulled
bread. Time to prepare, fifteen minutes.
Probable cost, 6d. Sufficient for three or four
persons.
Page 122 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Ale, Draught (to keep in good condition).— Keep the ale in a cool, dry, well- ventilated cellar, with a temperature of from fifty to sixty degrees. If allowed to fall below fifty degrees the appearance of the beer may be spoilt; if it rises above sixty or sixty-five degrees it may tam sour. Place the cask firmly and securely on its stand, and leave it undisturbed for the first twenty-four hours, as if drawn too soon the beer may never brighten at all. Leave the vent-peg loose for twelve hours after the ale is placed on its stand, and then if it has ceased to effervesce, but not unless, drive it in tightly. If the ale is not to be used immediately loosen the vent for three or four minutes each day. With this exception the vent may be left untouched, as if too much air is let into the barrel the ale will become flat. When it is necessary to tilt the barrel, raise it steadily at the back end and fasten it securely, so that it need not afterwards be disturbed. It may then be drawn off, and remain good until the very last. As soon as a cask is empty cork it up at once, or it will "ecome foul.
Ale Flip. — Put into ii saucepan three pints of ale, a table-spoonful of sugar, a blade of mace, a clove, and a small piece of butter, and bring the liquid to a boil. Beat the white cf one egg and the yolks of two thoroughly, mixing with them a table-spoonful of cold ale. Mix all together, and then pour the whole rapidly from one large jug to another from a good height, for some minutes, to froth it thoroughly, but do
ALE
(4)
ALM
not allow it to get cool. Probable cost, Is. 4(1. Sufficient for five or six persons.
Ale or Porter Jelly.— Prepare calf'sfeet jelly in the ordinary way, but instead of using wine take the same proportion of porter or ale. Though this is sometimes recommended in illness, for ordinaiy purposes wine is much to be preferred in the making of calf's-feet jelly.
Ale Posset. — 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 piece of butter the size of a nutmeg, and sugar to taste. Mix these with a pint of hot ale, and boil for a few minutes. When the scum rises it is sufficiently ready. Time, five minutes to boil. Probable cost, 8d. Sufficient for four- persons.
Ale, To Mull. — Put half a pint of ale, a clove, a little whole ginger, a piece of butter the size of a small marble, and a tea-spoonful of sugar, into a saucepan, and bring it to boiUng point. Beat two eggs ^\-ith a table-spoonful of cold ale, and pour the boiling ale into them, and then into a large jug. Pass the whole from one jug into another for some minutes, and at a good height. Eeturn it to the saucepan and heat it again, but do not allow it to boil. Time, a quarter of an hour. Probable cost, 6d. Sufficient for one person.
Ale, with Cheese. — Crumble about a quarter of a pound of Cheshire or Gloucester cheese, and put it into a saucepan with a small tea-spoonful of sugar, another of mustard, and enough ale to cover it. Let it remain on the fire imtil thoroughh^ melted, stirring all the time, and then add the yolk of an egg. Serve it oft a very hot dish, and stick all over it little sippets of toasted bread, or pieces of pulled bread. Time to prepare, fifteen minutes. Probable cost, 6d. Sufficient for three or four persons.
Records on this page
Ale FlipAle PossetAle, To MullAle with Cheese