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 Beer, egg, and brandy, made hot. Well-known from local sources and from: 'The Dictionary of the Vulgar Tongue', by Francis Grose, 1811, A Dictionary Of The Sussex Dialect by Rev. W. D. Parish, Vicar Of Selmeston, 1875, etc.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukHuckle-My-Buff 2 pints beer six eggs, beaten brandy 2 oz sugar 2 teaspoons of ground nutmeg Heat 1 pint of the beer with the eggs and sugar, but do not boil. Remove from the heat and add the remaining beer, a generous amount of nutmeg and brandy to taste. Serve hot.  |
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