1903 The Flowing Bowl by Edward Spencer

PUNCH

113

Victoria Punch. Throw into a bowl one lemon cut in slices, free from pips, two ounces of sifted sugar, two wine glasses of boiling water, one wine-glass of hot milk, one wine-glass of old rum, and one ditto of ancient brandy ; keep stirring whilst adding the ingredients; strain and serve. Yorkshire Punch. I have not yet met this in the North Riding; but it is never too late to copy a good recipe. Rub the rinds of three lemons on a quarter of a pound of lump-sugar, and place the sugar in a bowl with the thin rind of one lemon and of one orange, the juice of four oranges and of ten lemons, sixwine glasses of calves'-feet jelly, and two quarts of boiling water. Mix thoroughly, strain, and add a pint of rum, a pint of brandy, and a bottle of orange shrub. Sweeten to taste. Champagne Punch. Pare two lemons very thin, and steep the peel in one pint of rum. Add a wine-glass of sherry, half a pint of brandy, the juice of four lemons, a little capillaire, as much boiling water as you may fancy —play light with the kettle, lads—sweeten to taste, and last thing of all pour in a bottle of champagne. The above will act as a restorative after a hard day's hunting. Later in the evening the true sportsman may feel ready and willing to tackle a glass or two of the celebrated