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PUNCHES.
129
428. bin
lBrule.
Two bottles of white wine with three-fourths pound of sugar,
on which the peel of two lemons was rubbed off, the juice of the
lemons, and a piece of cinnamon are placed over a slow fire in a
well-covered new earthen pot; just before boiling add, through
a hair-sieve, the yolks of eight or ten eggs, beaten in a little
wine; take it from the fire, and serve in glasses.
429. llla.slJington's l}lnndJ.
The juice of six lemons in a large bowl, a pound of sugar, a
pint of Jamaica rum, a pint of brandy, one and a half pints of
black tea ; add five or six bottles of champagne; mix this well;
add some sliced ora nges and pineapples, one large piece of ice,
and serve.
430.
lll~ishcy
lPundJ.
Rub the rind of three lemons on seven ounces of sugar; put
the sugar in a tureen; add one quart of boiling water a nd the
juice of the fruit; this syrup is mixed with one pint or more of
old Irish whiskey.
431. lll IJist.
Half an ounce of Pecco tea is infused in one pint of boiling
water; pour the t ea through a ha ir-sieve upon one pound of su–
gar; squeeze the juice of five or six lemons, and mix all with
three quarts of very good Bordeaux; heat without boiling, a nd
serve in glasses.