Coincidentally, I was just reading the book Mild Ale from the classic beer styles series. It's by David Sutula. It has a fairly extensive section on cask conditioning, which is the preferred way to serve a Mild Ale. It has very useful equations for how much CO2 to add, finings, sugar, types of casks, etc. I don't think it deals with serving (nothing to that really anyway) but it might be worth a look if you really want to make some authentic cask conditioned ales. Cheers!