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

The Gentleman's Table Guide.

23

No. 25.-BISH0P. |HE same as No. 24, substituting* good port for claret; one roasted lemon in the place of the Seville orange.

No. 26.-P0PE. same as No. 24; substituting Bur-

gundy or Imperial Tokay for claret.

No. 27.-CARDINAL. |Hi®i|TIE s.viie as No. 24; substituting hock, champagne, or Moselle. No. 28.-MULLED PORT OR CLARET. bottle of port or claret, put into a delicately clean saucepan, and made hot but not boiled', sweeten to taste with loaf sugar or capillaire; boil 12 cloves, a small piece of cinnamon in half a pint of water reduced to half; strain and add to the wine according to palate. Just before serving add the rind of half a fresh lemon cut thin, and grated nutmeg on the top. No. 29.-NEGUS (PORT OR SHERRY). PO 1bottle of good fruity port made hot allow 1 quart of boiling water, quarter of a pound of loaf sugar or 1 gill capillaire, 1 fresh lemon cut in thin slices, grated nutmeg. An e.vcellerit beverage for evening parties.