A cocktail consisting of 60 ml (2 fl oz) dry gin, 30 ml (1 fl oz) Galliano, 30 ml (1 fl oz) crème de banane, 30 ml (1 fl oz) grapefruit juice, twist of grapefruit peel. Shake with ice cubes and strain into a cocktail glass. Decorate with peel.
A name formerly given to the finest, longest slice from a haunch of mutton or venison or sirloin of beef.
An alcoholic drink brewed from malt and hops. It is top fermented beer, which means that the yeast rises to the top of the fermentation tank. With beer the yeast falls to the bottom. Generally speaking, ale is stronger and darker than beer or lager and the hops give it a more bitter flavour.
A herb with a strong scent of minty camphor, related to feverfew. It is a bit too powerful to be much use in the kitchen, but can sometimes be substituted for mint. Traditionally it is used to clear and preserve ale during brewing.
1 quart ale (bitter), 2 egg whites, 4 egg yolks, 4 tablespoons sugar, cloves, nutmeg or, even better, mace. Bring ale to boil gently. Beat egg whites until frothy. Beat the yolks and mix with the whites and sugar. Pour very slowly into the ale, stirring vigorously. Pour the mixture two or three times between pans to create a frothy head. Serve in fireproof mugs, and dust with nutmeg. May also have butter and cloves included.
A drink made from a thin gruel of porridge oats and a mixture of water and beer with ginger, nutmeg, cinnamon and sugar.
Alemaria is a first early potato. An all-rounder with good flavour. It is ideal for use in salads and can be boiled or steamed.
