1872 The Gentleman's Table Guide (2nd edition)

The Gentleman's Table Guide. 13

some sprigs of borage or woodroffe, 1 glass of Benedictine Liqueur, powdered sugar candy to taste, some pieces of pure block ice. Should the bpuquet of the wine be flat, a few bruised Muscatel grapes may be added

No. 7.—MOSELLE CUP. (a la BEDFORD.)

go 1 bottle of Moselle (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 Jambs Bigwood,Esq., Twickenham.) fei^HE following simple recipe has been handed to me, and I have found it particularly pleasing. The order of mixing is to be strictly adhered to. Take a bottle of claret, some ice,borage or cucumber,thejuice ofalemon and the peel, powdered sugar, a glass or two of sherry, a glass and a half of brandy, and two bottles of soda water.