71 / 256
jnsiioj'.
Tl
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
little
essence
of
cloves,
and
a
liqueur-glass
c^*
Cura9oa
;
add
a
pint
of
high
Burgundy
made
hot,
whisl-
well
together,
and
serve
hot
in
glasses.
178.
Bishop.
(A
la
Prusse.)
A
favorite
beverage,
made
with
claret
or
port.
It
la
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'
required
for
use,
put
the
tureen
into
a
pan
of
boiling
water,
press
the
c.anges
with
a
spoon,
and
run
the
juice
through
a
sieve
;
tl
on
boil
the
remainder
of the
bottle
of
claret,
taking
care
">at
it
does
not
burn;
add
it
to
the
strained
juice,
and
'owe
it
warm
in
glasses.
Port
wine
Avill
answer
the
pu
Drse
as
well
as
claret.
"Bishop"
is
sometimes
made
^-ith
tiie
above
materials,
substituting
lemons
instead
of
^/ranges,
but
this
is
not
often
done
when
claret
is
used.
S
c
recipe
No
38,
in
"TAe
Manned
for
the
Manufacture
of
ordials,
e?c.,"
at
the
latter
part
of
this
w^ork.
179.
Bishop.
(Another
recipe.)
Stick
an
orange
full
of
cloves,
and
roast
it
befc
.'e
a
fire.
When
brown
enough,
cut
it
in
quarters,
and
pour
o^
<
r
it
a
quart
of
hot
portnvine,
add
sugar
to
the
taste,
let
tb«-
mix-
ture
simmer
for
half
an
hour.