1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

96 A COMPLETE BUFFET MANUAL. OR

BISHOP A LA PRUSSE.

1 bottle of Claret. % lb. of pounded loaf or granulated sugar. 5 good-sized bitter oranges.

Roast the oranges until they are of a pale brown color; lay them in a tureen, and cover them with the sugar, adding 3 glasses of the Claret, cover the tureen and let it stand until the next day. When re quired for use, place the tureen in a pan of boiling water, press the oranges with a spoon, and run the juice through a sieve. Boil the remainder of the Claret; add the strained juice, and serve warm in glasses. Port wine is often substituted for Claret,

CURACOA. 6 ounces of very thin orange peel. 1 pint of whisky. 1 pint of clarified syrup. - 1 drachm powdered alum. 1 drachm Cai'bonate of potash.

Place the orange peel in a bottle, which will hold a quart with the whisky; cork tightly and let the contents remain for 12 days, shake the bottle fre quently. Then strain out the peel, add the syrup; shake well, and let it stand for 3 days. Take out a teacupful into a mortar, and beat up with the alum and potash; when well mixed, pour it back into the bottle, and let it remain for a week. The Curacoa will then be perfectly clear.

FRAPPED CAPE ROYAL. It consists of three-fourths of black coffee and one- fourth brandy, frapped in a cooler, and drank while