1888 Harry Johnson's new and improved bartender's manual (1888)

-99 - 235. DUKE OF NORFOLK PUNCH FOR BOTTLING. 20 qts, of French br andy;

30 Lemons; 30 Oranges; 30 qts. of cold boiled water; 15 1bs. of double refined sugar ; 2 qts. of new milk.

Pare off tlle peel of the oranges and lemons very thin, excluding all the white rind. Infuse in the brandy for 12 hom·s. Dissolve the sugar in the water; add the juice of the oranges an'd of 24 of the lemons; pom· this upon the brandy and peels, mixing it thoroughly. Strain through_a very :fine hair sieve into a barrel that h as h eld spirits, and add the milk. Stll- and bung close. After it has been six weeks ip. a warm cellar, bottle in ;rerfectly clean and dry bottles, and eork well. This will k eep for yeam and improve wie1 age. 236. BISHOP A LA PRUSSE. 1 bottle of Claret; Roast th~ orane-es until they are of a pale brown col01·; lay them in a tureen, and cover them with the sugar, adding 3 glas es of the Claret ; cover the tureen au