1871 The Gentleman's Table Guide by E Ricket and C Thomas

The Gentleman's Table Guide.

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some sprigs of borage or wooclroffe, 1 glass of Benedictine Liqueur, powdered sugar candy to taste, some pieces of pure block ice. Should the bouquet of the wine be flat, a few bruised Muscatel grapes may be added (si la BEDFORD.) |0 1 bottle ofMoselle (sparkling), 2 glasses of sherry, 1 do. of brandy, 1 do. Maras chino, the peel of half a lemon cut thin, sprigs of borage, 2 tablespoonsful of powdered sugar, and pieces of block ice. No. 8.-SAUTERNE. ^HABLIS, sparkling hock, or other white wines. Mix as No. 6. No. 9.-CLARET CUP (By permission of James Bigwood, Esq., Twickenham ) PHE following simple recipe has been handed to us, and we have found it particularly pleasing. The order of mixing is to be strictly adhered to. Take a bottle of claret, some ice, borageor cucumber, the juice of a lemon and the peel, powdered sugar, a glass or two of sherry, a glass and a half of brandy, and two bottles of soda water. No. 7.-M0SELLE CUP. .