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Wine, Mulled

Any kind of wine may be mulled, though port and claret are the most suitable, and are usually preferred for the purpose. Claret needs to be liberally sweetened. The quantity of spice used must be regulated by individual taste, which varies considerably upon questions of this sort. Grated nutmeg, cinnamon, cloves, and mace are the spices generally used for mulled wine. To mull the wine take equal quantities of wine and water (or, if preferred, double the quantity of wine to that of water). Boil the spice in the water till the latter is sufficiently flavoured; strain the liquor, sweeten it, mix the wine with it, and bring it again to the point of boiling. Serve very hot, with wine biscuits or thin strips of dry toast. When equal quantities only of wine and water are used, an egg may be whisked in a bowl, the boiling liquor stirred gradually into it, and then served. The saucepan in which wine is mulled should be delicately clean, and used for no other purpose.