Regency Recipe

Oh dear, gentle reader.  I have been so remiss.

Alas, the final Harry Potter book had long been sitting near the nightstand calling my name.

But finally finished with it, I am now back in action and ripping through the rest of the “First Comes Marriage” Mary Balogh Series.  Stay tuned for more.

In the meantime, enjoy this lovely recipe for making a sack possett…a Regency panacea for ailments of the heart and body!

Heat a half-pint of ale and a half-pint of sherry, add one quart of boiling milk, sugar to taste, and some grated nutmeg.

It should stand in a warm place for an hour, and just before serving add the yolks of two eggs, then beat well and serve hot.

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