1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

BISHOP.

71

Mix well,ornament with berries in season,and cool with shaved ice.

177. Locomotive.

Put two yolks of eggs into a goblet with an ounce of honey, a Uttle essence of cloves, and a liqueur-glass of Cm-agoa; add a jiint of high Burgundy made hot, whisk well together, and serve hot in glasses.

178. Bishop.

(A la Prussc.)

A favorite beverage, made with claret or port. It is prepared as follows: roast four good-sized bitter oranges , till they are of a pale-brown color, lay them in a tureen, and put over them half a pound of pounded loaf-sugar,and three glasses of claret; place the cover on the tureen and let it stand till the next day. When requhed for use, put the tureen into a pan of boiling water, press the oranges with a spoon,and run the juice through a sieve; then bod the remainder of the bottle of claret, taking care that it does not burn; add it to the sti-ained juice, and serve it warm in glasses. Port wine will answer the imrpose as well as claret. "Bishop" is sometimes made with the above materials, substituting lemons instead of oranges, but this is not often done when claret is used. See recipe No 38,in '■'■TheManualfor ike Manufacture of Cordials, etc.," at the latter part of this work. 179. Bishop. (Another recipe.) Stick an orange full of cloves, and roast it before a fire. When brown enough, cut it in quarters, aud pour over it a quart of hot port Avine, add sugar to the taste, lot the mix ture simmer for half an hour.