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HOT
DRINKS
27
three
glasses
of
claret
;
place
the
cover
on
the
tureen,
and
let
it
stand
till
the
next
day.
Then
press
the
oranges
with
a
spoon,
and
run
the
juice
through
the
sieve.
Then
boil
the
remainder
of
the
claret,
taking
care
that
it
does
not
burn
;
add
this
to
the
strained
juice,
and
serve
warm
in
glasses.
Bishop
(Hot).
Stick a
Seville
orange
with
about
twelve
cloves
in
it,
and
roast
it
in
front
of
the
fire
till
of a
dark
brown
colour.
Pound
together a
little
sugar,
cinna-
mon,
cloves,
ginger,
allspice,
half
a
pint
of
water,
a
bottle
of
port
wine,
then
the
orange
;
stir
well
together,
and
let
it
stand
by
the
fire
without
boil-
ing.
Serve
hot.
Cardinal.
Cut
three
Tangerine
oranges
in
slices
;
add
three
drops
of
essence
of
cinnamon,
three
bruised
carda-
mom
seeds,
and
four
ounces
of
dissolved
barley
sugar
in
one
pint
of
hot
water
;
cover,
and
let
the
mixture
simmer
for
half
an hour
;
strain
and
clear
;
add
a
bottle
of
champagne
and
warm
up.
Devonshire
Drink.
Sweeten
half
a
pint
of
hot
milk
with
a
table-
spoonful
of
lemon
syrup
and
a
teaspoonful
of
clove
and
cinnamon
syrups.
Egg
Flip.
Put
a
quart
of
ale
on
the
fire
to
warm, and
beat
up
six
eggs
with
four
ounces
of
moist
sugar.