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

The Gentleman's Table Guide. i9 sugar, half the peel of a lemon cut thin, pieces of pure spring block ice. Stir well, and serve with grated nutmeg on the top. No. 24.-ARCHBISH0P. f^AKE several incisions in the rind of a good sized Seville orange; stick cloves in, and roast it by a clear fire, a rich dark brown, not burned,; put small but equal quantities of cinnamon, mace, and allspice, with a race of ginger, into a saucepan delicately clean, with half a pint of water; let it boil until it is reduced one half; pour the mixture over the oranges, strain and press through a fine sieve; meanwhile place a bottle of good claret in a saucepan on a clear fire until it is on the point of boiling only; add the mixture and a glass of cherry brandy, one glass of orange brandy, the rind of a fresh lemon rubbed off on sugar, and the juice; now pour your wine into your bowl very hot, grate in some nutmeg, sweeten it to taste, and serve it up with a few cloves and curl of a fresh lemon peel. A great saving of time and trouble by using Eappolt's celebrated Essence of Bishop; requires the wine only to be added. See advt. Note.—Fine oranges well roasted with sugar, spices, and wine, in a cup, they will make a sweet bishop when gentle folks sup.—After Smift.