oil it, then scum it, and put to it some
liquorish and anniseeds, boil them well together; then have in a
clean flaggon or quart pot some yolks of eggs well beaten with some
of the foresaid beer, and some good butter; strain your butter'd
beer, put it in the flaggon, and brew it with the butter and eggs.

_Buttered Beer or Ale otherways._

Boil beer or ale and scum it, then have six eggs, whites and all,
and beat them in a flaggon or quart pot with the shells, some
butter, sugar, and nutmeg, put them together, and being well brewed,
drink it when you go to bed.

_Otherways._

Take three pints of beer or ale, put five yolks of eggs to it,
strain them together, and set it in a pewter pot to the fire, put to
it half a pound of sugar, a penniworth of beaten nutmeg, as much
beaten cloves, half an ounce of beaten ginger, and bread it.

_Panado's._

Boil fair water in a skillet, put to it grated bread or cakes, good
store of currans, mace and whole cinamon: being almost boil'd and
indifferent thick, put in some sack or white wine, sugar, some
strained yolks of eggs.

Otherways with slic't bread, water, currans, and mace, and being
well boil'd, put to it some sugar, white-wine, and butter.

_To make a Compound Posset of Sack, Claret, White-Wine, Ale, Beer,
or Juyce of Oranges,_ &c.

Take twenty yolks of eggs with a little cream, strain them, and set
them by; then have a clean scowred skillet, and put into it a pottle
of good sweet cream, and a good quantity of whole cinamon, set it a
boiling on a soft charcoal fire, and stir it continually; the cream
having a good taste of the cinamon, put in the strained eggs and
cream into your skillet, stir them together, and give them a warm,
then have some sack in a deep bason or posset-pot, good store of
fine sugar, and some sliced nutmeg; the sack and sugar being warm,
take out the cinamon, and pour your eggs and cream very high in to
the bason, that it may spatter in it, then strow on loaf sugar.

_To make a Posset simple._

Boil your milk in a clean scowred skillet, and when it boils take it
off, and warm in the pot, bowl, or bason some sack, claret, beer,
ale, or juyce of orange; pour it into the drink, but let not your
milk be too hot, for it will make the curd hard, then sugar it.

_Otherways._

Beat a good quantity of sorrel, and strain it with any of the
foresaid liquors, or simply of it self, then boil some milk in a
clean scowred skillet,