1864 Bar Tender's Guide price $2 00 by Jerry Thomas

BISHOP.

71

Mix well,ornament with berriesin season,and cool with shaved ice.

' 177. Loconioti-ve.

Pat two yolks of eggs into a goblet with an ounce of honey, a little essence of cloves, and a liqueur-glass of* Curajoa; add a pint of high Burgundy uiade hot, whisk well together, and serve hot in glasses.

178. Bishop.

(A la Prusse.)

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 required for use, put the tureen into a p.an of boiling water, press the oranges with a spoon,and run the juice through a sieve; then boil the remainder of the bottle of claret, taking care that it does hot burn; add it to the strained juice, and serve it warm in glasses. Port wine will answer the purpose 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 ^'■The Manualfor the Manufacture of Cordials, etc.f at the latter part of this work. 179. Bishop. (Another recipe.) Stick an orange full of cloves, and roast It before a firo. When brown enough, cut it in quarters, and pour ovei it a quart of hot port wine, add sugar to the taste, let the mix ture simmer for half an hour.