Roast four good-sized bitter oranges till they are of a pale brown color; lay them in a tureen, and put over them half a pound of pounded loaf sugar, and three glasses of claret; place the cover on the tureen, and let it stand till next day. When required for use, put the tureen into a pan of boiling water, press the oranges with a spoon, and run the juice through a sieve; th»«i boil the remainder of the bottle of claret, taking care that it do not burn; add it to the strained juice, and serve it warm in glasses.