1885 New Guide Hotel Bar Restaurant

HOT DRINKS.

147

orange, and put them together.

Put the orange before the

fire, and roast it, Warm the wine in a muller with the sugar, pour it over the orange and serve. For a large quantity, roast half a dozen bitter oranges, putting 12 cloves in each, place them in a punch bowl. Dissolve the sugar in the claret over the fire, — cut the oranges in two, pour the nearly boiling mixture over them. Cover them down tight. Leave them for 4 hours. Then pass it all through a seive, squeeze out the orange juice with a silver spoon. Warm up again in a muller, and serve. do not let it burn.

Another Bishop.

No. 2.

Bay Rum,

1 Tablespoonful.

Claret,

1 Bottle.

Roast Lemons,

2.

Sugar,

i lb.

the lemons and roast, continuing the receipt as

Slice

Adding the bay rum after the claret has

above in No. I,

The bay rum perfumes

been put into the bowl for serving.

not only the bowl, but the whole house.

Rum Fustian.

Yolks of Eggs, Old Tom Ale,

6.

1 Quart.

Gin,

1 Pint.

Sherry,

1 Bottle.

Cinnamon, Lump Sugar,

2 Inches.

i lb.

Porter Spice,

i Teaspoonful.

Lemon,

I. I Put the wine on in a muller with the sugar, cinnamon, and lemon peel. Let the sherry become quite hot, and the sugar dissolved. Mix the gin with the eggs, add the beer by