The tastiest (and only tolerable) vintage hangover cure that I have found is a classic, light onion soup. This particular recipe was originally published as “onion soup” in the Sunday Times (Perth), July 14th, 1935
Other hangover cures of the time included raw eggs, Worcestershire sauce and oysters, donating blood (although that was in an emergency during WW2 and not generally recommended) , and giving up and staying drunk.
2 medium sized onions, sliced finely
570 ml or 2 1/4 cups of stock (a brown stock or vegetable stock both work well)
1 cup of water
1 tablespoon of butter or margarine
4 teaspoons of plain or all purpose flour
salt and pepper
Finely slice the onions and cook in a saucepan in the butter until they’re see-through.
Add the flour and cook for a couple of minutes.
Add the stock and the water. Simmer for 15 minutes.
While the soup is simmering, toast your bread, put some cheese on top and put it under the grill (broiler to my US visitors) until melted.
Once the soup has cooked for the 15 minutes, add the seasoning. If you’re using a commercially made stock don’t add the salt.
Serve in soup bowls with the cheesy toast floating on top.