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PUNCH
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Victoria Punch.
Throw into a bowl one lemon cut in slices, free
from pips, two ounces of sifted sugar, two wine
glasses of boiling water, one wine-glass of hot milk,
one wine-glass of old rum, and one ditto of ancient
brandy ; keep stirring whilst adding the ingredients;
strain and serve.
Yorkshire Punch.
I have not yet met this in the North Riding;
but it is never too late to copy a good recipe.
Rub the rinds of three lemons on a quarter of a
pound of lump-sugar, and place the sugar in a bowl
with the thin rind of one lemon and of one orange,
the juice of four oranges and of ten lemons, sixwine
glasses of calves'-feet jelly, and two quarts of boiling
water. Mix thoroughly, strain, and add a pint of
rum, a pint of brandy, and a bottle of orange shrub.
Sweeten to taste.
Champagne Punch.
Pare two lemons very thin, and steep the peel in
one pint of rum. Add a wine-glass of sherry, half a
pint of brandy, the juice of four lemons, a little
capillaire, as much boiling water as you may fancy
—play light with the kettle, lads—sweeten to taste,
and last thing of all pour in a bottle of champagne.
The above will act as a restorative after a
hard day's hunting. Later in the evening the
true sportsman may feel ready and willing to
tackle a glass or two of the celebrated