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.