To each square of a chocolate cake allow three jills, or a
chocolate cup and a half of boiling water. Scrape down the
chocolate with a knife, and mix it first to a paste with a small
quantity of the hot water; just enough to melt it in. Then put it
into a block tin pot with the remainder of the water; set it on
hot coals; cover it, and let it boil (stirring it twice) till the
liquid is one third reduced. Supply that third with cream or rich
milk; stir it again, and take it off the fire. Serve it up as hot
as possible, with dry toast, or dry rusk. It chills immediately.
If you wish it frothed, pour it into the cup, and twirl round in
it the little wooden instrument called a chocolate mill, till you
nave covered the top with foam.