The image contains the following text:
Possets, SfC.
OBSERVATIONS on POSSETS, GRUEL, &c.
In making possets, always mix a little of the hot
eream or milk with your wine, it will keep the wine from
curdling the rest, and take the cream off the fire before
you mix all together.—Observe in making gruels, that
you boil them in well-tinned saucepans, for nothing will
fetch 'the verdigris out of copper sooner than acids or
wine, which are the chief ingredients in gruels, sagos,
and wheys ; do not let your gruel or sago skin over, for
it boils into them, and makes them a muddy colour.
To make a Brandy Posset. Boil a quart of cream over
a slow fire, with a stick of cinnamon in it; take it off
to cool; beat the yolks of six eggs well, and mix them
with the cream ; add nutmeg and sugar to your taste ;
set it over a slow fire, and stir it one way; when it is like
a fine thin custard take it off, and pour it into your tu-
reen or bowl, with a glass of brandy; stir it gently to-
gether, and serve it up with tea-wafers round it.
To make a Wine Posset. Take a quart of new milk
and the crumb of a penny-loaf, and boil them till they
are soft; when you take it off the fire, grate in half a
nutmeg, and sugar to your taste ; then put it into a
China-bowl, and put in it a pint of Lisbon wine carefully,
a little at a time, or it will make the curd hard and
tough; serve it up with toast and butter upon a plate.
To make Beef Tea. Take a pound of lean beef; cut it
in very thin slices ; put it into a jar and pour a quart of
boiling water upon it; cover it very close to keep in the
steam ; let it stand by the fire. It is very good for a
weak constitution ; it must be drank when it is milk-
warm.
To make. f,rit Gruel. Boil half a pound of grits in
three pints of water or more, as you would have your
gruel for thickness, with a blade or two of mace in it;
