1869 Cooling Cups and Dainty drinks by William Terrington

188

Bishops.

and nutmeg

; whisk up with a gill of cold ale and

2 oz. moist sugar 3 fresh eggs ; when well frothed up, add the warm ale, by degrees, and a glass of

; when this is done, drink immediately.

spirits

— Beat the yolks of 8 eggs add 4 pints of whisky, and 2 first add the milk to the

Bishop d la Cutler .

well up in a basin ;

pints of boiling milk ; eggs, then the whisky ; a little nutmeg and cloves. A Good Bishop .

sweeten to taste ;

grate in

— Stick a good lemon full of cloves, which roast before the fire till it becomes a rich dark brown ; meanwhile pound together ^lb. loaf-sugar, a little grated nutmeg, ginger, cinna- mon, 2 cloves, 1 allspice, the thin rind of a lemon place this mixture, when well incorporated, in a bowl by the side of the fire, adding \ pint of water, ^ pint of port wine (or Roussillon), 1 bottle of claret ; strain all through muslin ; heat the mixture, but do not let it burn, and into the empt} r warm bowl drop in the lemon ; give it a press with the spoon ; add a wine-glass of cherry-brandy, and the mixture ; keep it hot, and you will find this a really good bishop. N.B. — This bishop can be made the day previous, and mulled when required for use ; also used for port-wine cup.