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BISHOP.
71
Mix well,ornament with berries in season,and cool with
shaved ice.
177. Locomotive.
Put two yolks of eggs into a goblet with an ounce of
honey, a Uttle essence of cloves, and a liqueur-glass of
Cm-agoa; add a jiint of high Burgundy made hot, whisk
well together, and serve hot in glasses.
178. Bishop.
(A la Prussc.)
A favorite beverage, made with claret or port. It is
prepared as follows: 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 the next day. When requhed for use, put
the tureen into a pan of boiling water, press the oranges
with a spoon,and run the juice through a sieve; then bod
the remainder of the bottle of claret, taking care that it
does not burn; add it to the sti-ained juice, and serve it
warm in glasses. Port wine will answer the imrpose as
well as claret. "Bishop" is sometimes made with the
above materials, substituting lemons instead of oranges,
but this is not often done when claret is used. See recipe
No 38,in
'■'■TheManualfor ike Manufacture of Cordials,
etc.," at the latter part of this work.
179. Bishop.
(Another recipe.)
Stick an orange full of cloves, and roast it before a fire.
When brown enough, cut it in quarters, aud pour over it a
quart of hot port Avine, add sugar to the taste, lot the mix
ture simmer for half an hour.