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THE GENTLEMAN'S COMPANION
Good brandy,
1
pint
Curas:ao,yellow,
Yz
pint
Lemon peel, yellow part,
2
Hot tea,
1
quart
Dark rum,
Yz
pint
Lemon, strained juice, 4
Orgeat syrup,
1
Yi
tsp
Orange flower water
This was simmered up once over a spirit lamp, and poured off
steaming to each guest, who sweetened to taste-most adding a dash
or two _of orange flower water.
HOT HELPERS BASED upon BURGUNDY or CLARET or PoRT WINES
THE ENGLISH BISHOP IS FIRST,
&
MENTIONED under BRANDY
DRINKS just above this JuNCTURE
&
in the SAME CATEGORY, PAGE
54
NOW WE COME UPON a MATTER of MuLLED CLARET
&
PoRT,
together with CoGNAC, SPICES, PEELS
&
other MATTERS; from a RECEIPT
in the TIME .of Goon QuEEN BEss,
CIRCA
1578
Mix
3
cups of claret and
1
of red port; add
Yz
cup of cognac, the
spiral yellow peel of a lemon, and
2
good pinches each of cinnamon
and nutmeg. Toss in
Yi
doz whole cloves, cover well and heat hot–
but do not boil. Take off immediately it is hot enough to suit taste
and not a moment longer, an' it please you! Boiling ruins port in–
stanter, evaporates all alcohol and leaves a bitter lees calculated to
spoil the best ingredients.
MULLED CLARET,
a
la GULMARG,
from the SHOOTING LoG of
a BRITISH CoLONIAL CAVALRY OFFICER upon the OccAsION of a SHOOT
of
CH/KOR
or MouNTAIN GROUSE,
&
WILD bucK-the FrnsT in the
Fm CLAD SHEER SLOPES and VALLEYS around GuLMARG,
&
the LAST
on WULAR LAKE, which Is in the FABULOUSLY LoVELY VALE of the
KASHMIR some TWENTY MILES to the NoRTHEAST
This must have been something in a_Kashmiri mountain hut in late
September, nearly
2
miles above the sea, with the perfume of
Yz
doz
plump
grouse sizzling before the coals on a
rock
slab hearth, the air
. 56.