1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

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wine, and lift it off the fire.

If the porter spice is to be used

instead of the other, pour it in now.

Serve the wine in a

claret jug. Some add a glass of brandy, but that only destroys the true flavour of the wine and makes the drink hot and fiery.

Mulled Wine with Eggs.

Wine, White or Red,

1 Bottle.

J Teaspoonful.

Porter Spice,

Eggs,

3.

Beat the eggs in a bowl with 2 tablespoonfuls of sugar. Warm the wine over the fire in a muller ; when it is hot but not boiling, add porter spice. Pour this on to the eggs and beat with a switch whisk the whole time.

Mulled Claret.

1 Bottle.

Claret,

Lemon,

1.

Lump Sugar,

2 oz.

Sherry,

1 Glass.

Porter Spice, J Teaspoonful. Peel the lemon, add the sugar, putting both in a muller, add the sherry, then the bottle of claret. Stir until the sugar is dissolved. Let it become quite hot. Serve in a claret jug- A Bowl of Bishop. No. i.

Orange,

1.

Claret,

1 Bottle.

Loaf Sugar,

i lb.

Cloves.

Cut an orange in slices, stick the first slice full of cloves on the outside, (say 12) sprinkle sugar between the slices of