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

The Gentleman's Table Guide. lo

sugar, half the peel ofa lemon cut thin, pieces of pure spring block ice. Stir well, and serve with grated nutmeg on the top.

No. 24.-ARCHBISH0P. 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 itis on the point of boiling only; add tlie mixture and a glass of cherry brandy,one glass of orange brandy, the rind of a fresh lemon rubbed ofi"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. Note.—Fine oranges well roasted with sugar, spices, and wine,in a cup, they will make a sweet bishop when gentle folks sup.—After Snift,