Huckle My Buff
huckle my buff
2 pints beer
six eggs, beaten
brandy
2 oz sugar
2 teaspoons of ground nutmeg
extinct regional drink from suss-x
beer, egg, and brandy, made hot.
huckle my buff
well-known from local sources and from: ‘the dictionary of the vulgar tongue’, by francis grose, 1811, a dictionary of the suss-x dialect by rev. w. d. parish, vicar of selmeston, 1875, etc.
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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