How to Make Cock Ale

1697

“To make Cock-Ale. Take nine Gallons of Ale, and let it Work; and when done Working, have in readiness four pound of Raisins of the Sun, stoned and bruised in a Mortar, two Nutmegs, and as much Mace bruised; then take two Cocks… break their Bones, and bruise them in a Mortar, so put them in a Vessel to your Ale, (before you put in all the Blade Fruit and Spice,) so stop them close: let it stand a Fortnight; and when you Bottle it, put in every Bottle two or three bits of Limon-Peel, and as much candied Ginger-Root, with a Lump of Sugar; stop it close: let it stand a Fortnight or three Weeks, then drink it; it is very pleasant, and good against Consumption.”

A New Book of Knowledge

Some days, you’re not sure whether you need a mug of ale or a steaming bowl of chicken broth. On those days, Cock Ale will drown your sorrows and cure your consumption.