Extract the essence from the rinds of three lemons by rubbing them with sugar in lumps; put these into a large jug with the peel of two Seville oranges and of two lemons cut extremely thin, the juice of four Seville oranges and of ten lemons, and six glasses of calf's feet jelly in a liquid state. Stir these well together, pour to them two quarts of boiling water, cover the jug closely, and set it near the fire for a quarter of an hour, then strain the mixture through a sieve into a punch bowl or jug, sweeten it with a bottle of capillaire, add half a pint of white wine, a pint of French brandy, a pint of Jamaica rum, and a bottle of orange shrub; stir the punch as the spirits are poured in. If not sufficiently sweet, add sugar in small quantities, or a spoonful or two of capillaire.
Rinds of lemons rubbed with sugar, 3; thin peel of lemons, 2; of Seville oranges, 2; juice of 4 Seville oranges, and 10 lemons; calf's feet jelly, 6 glasses; water, 2 quarts: 1/4 hour. Capillaire, 1 bottle; white wine, 1/2 pint; French brandy and Jamaica rum, each 1 pint; orange shrub, 1 bottle.
"Make several incisions in the rind of a lemon,* stick cloves in these, and roast the lemon by a slow fire. Put small but equal quantities of cinnamon, cloves, mace, and allspice, with a race of ginger, into a saucepan with half a pint of water: let it boil until it is reduced one half. Boil one bottle of port wine, burn a portion of the spirit out of it by applying a lighted paper to the saucepan. Put the roasted lemons and spice into the wine; stir it up well, and let it stand near the fire ten minutes. Rub a few knobs of sugar on the rind of a lemon, put the sugar into a bowl or jug, with the juice of half a lemon (not roasted), pour the wine into it, grate in some nutmeg, sweeten it to your taste, and serve it up with the lemon and spice floating in it." to mull wine. (An excellent French receipt.) Boil in a wineglassful and a half of water a quarter of an ounce of spice (cinnamon, ginger slightly bruised, and cloves), with three ounces of fine sugar, until they form a thick syrup, which must not on any account be allowed to burn. Pour in a pint of port wine, and stir it gently until it is on the point of boiling only: it should then be served immediately. The addition of a strip or two of orange-rind cut extremely thin, gives to this beverage the flavour of bishop.
In France light claret takes the place of port wine in making it, and the better kinds of vin du pays are very palatable thus prepared.
* A Seville orange stuck with cloves, to many tastes inparts a finer flavour than the lemon.
Water, 1 1/2 wineglassful; spice, 1/4 oz., of which fine cloves, 24, and of remainder, rather more ginger than cinnamon; sugar, 3 ozs.: 15 to 20 minutes. Port wine or claret, 1 pint; orange-rind, if used, to be boiled with the spice.
Sherry, or very fine raisin or ginger wine, prepared as above, and stirred hot to the yolks of four fresh eggs, will be found excellent.