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

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The Gentleman's Table Guide.

No. 25.—BISHOP. .©HE same as No. 24, substituting' good is port for claret; one roasted lemon in the place of the Seville orange. No. 26.-P0PE. HE same as No. 24; substituting Bur- ^ gundy or Imperial Tokay for^claret. No. 27.-CARDINAL HE same as No. 24; substituting hock, champagne, or Moselle. No. 28.-MULLED PORT OR CLARET. f^^^NE 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,asmall 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). 1 bottle 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 excellent beverage for evening parties.

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