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SACK POSSET (Sir Walter Raleigh's recipe)

Boil together half a pint of sherry and half a pint of ale, and add gradually a quart of boiling cream or milk. Sweeten the mixture well, and flavour with grated nutmeg. Put it into a heated dish, cover it over, and let it stand by the fire two or three hours. (LADY MALLET'S RECIPE.) Break eighteen new laid eggs into a bowl, and carefully remove the specks. Beat the eggs till they are lightly frothed. Boil a quart of milk and a pint of previously boiled sack (or sherry) with three-quarters of a pound of sugar and a little grated nutmeg. Skim the liquor carefully; when it has boiled for a little, stir it off the fire for a few minutes, then add it gradually to the beaten eggs. Stir the preparation over a gentle fire till it begins to thicken, pour it quickly from one vessel to another till quite smooth, and then serve. (MASTER RUDSTONE'S RECIPE.) Take a quart of sherry or brandy, and boil it with a quarter of a pint of ale and three-quarters of a pound of sugar. Skim it well, then mix it gradually with the well-beaten yolks of two and the whites of sixteen eggs. Let the mixture cool till the eggs thicken, then stir in a quart of milk or cream which has been boiled down from three pints. Pour it quickly from one vessel to another till it is quite smooth, and then serve.