1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

T1

EISHOP.

Mix well,ornament with berries in season,and cool with shaved ice.

177. Locomotive

Put two yolks of eggs into a goblet with an ounce of honey, a little essence of cloves, and a liqueur-glass cf Cura9oa; add a pint of high Burgundy made hot, wbisb well together, and serve hot in glasses.

178. Bishop. (A la Prusse.) ^

A favorite beverage, made with claret or port. It is prepared as follows: roast four good-sized bitter oranges till they are of a pale-brown color, lay them in a tureen, and put over them half a pound of pounded loaf-sugar,and three glasses of claret; place the cover on the tureen and let it stand tiU the next day. When required for use, put the tm-een into a pan of boiling water, press the oranges with a spoon,and run the juice through a sieve; then boil the remainder of the bottle of claret, taking care that it does not burn; add it to the strained juice, and serve it , warm in glasses. Port wine will answer the pu.pose as TveU as claret. "Bishop" is sometimes made ivith tne above materials, substituting lemons^ instead of oranges, but this is not often done when claret is used. (Another reclpo.) Stick an orange full of cloves, and roast it heftre a fire. When brown enough,cut it in quarters,and pour ovrr it a ^ quart of hot port wine,add sugar to the taste,let the mix ture simmer for half an hour. 179. Bishop.