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

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The Gentleman's Table Guide.

punch will be ready to serve. It is very important in making good punch that all the ingredients are thoroughly incorporated; and, to ensure success, the process of mixing must be diligently attended to. Allow a quart for 4 persons, but the capacities of persons for this kind of beverage are generally supposed to vary considerably. Note.—A clergyman is mentioned by Fielding wbo pre ferred punch to wine for the reason that the former was nowhere spoken against in Scripture. A great variety of punch can be made by substituting different wines and spirits —such as " regent punch," made with champagne, &c. But of all the varieties for a summer drink the North American mint julep. No. 63, is the most inviting. No. 32.-THE UNIVERSITY PUNCH. |AKE 6 fresh lemons, rub the rinds on ^ loaf sugar till you have absorbed all the yellow part, add the juice, the peel of 3 Seville oranges and the juice, a pot of red cur rant or guava jelly, dissolved; pour over the in gredients 1 pint of boiling water, stand the jug in a pan of boiling water, and add 1 pint cognac brandy, 1 do. old rum, 1 do. capillaire, 3 glasses of cura5oa or orange brandy, 3 do. sherry. Let the mixture stand for 20 minutes, strain off, and add 3 pints of boiling water and the peel of a lemon cut thin. Note.—As the sugar is impregnated with the lemon rind scrape it off with a knife from the lumps of sugar.