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Hot Lambs Wool

(From Yorkshire)
4 Egg Yolks
2 pts. Ale or Beer
2 tbs. Brown Sugar
2 Cooking Apples
1/2 tsp Freshly Grated Nutmeg
2 oz. Butter.

Peel the apple and cut into little dice.
Put these with the ale into a saucepan and bring just up to the boil.
Beat the sugar and egg yolks together and pour over the hot ale.
Beat well together and tip back into the pot.
Heat these to just below boiling.
The apple should dissolve into the ale and the yolks make it creamy.
Serve in warm beer tankards with a knob of butter stirred in at the last moment and the nutmeg sprinkled on top.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef