234 / 274
— 234 —
out the peel, add the syrup; shake well, and let it stand
for 3 days. Take out a teacupful into a mortar, and
beat up with alum and potash; when well mixed, pour
it back into the bottle, and let it remain thus for a
week.
The curacoa will then be perfectly clear and equal
in flavor to the best imported article.
DUKE OP NORPOLK PUNCH PGR
BOTTLING.
20 quarts of French brandy (Martell);
30 lemons;
30 oranges;
30 quarts of cold, boiled water;
15 pounds of double-refined sugar;
6 quarts of-newmilk;
Pare off the peel of the oranges and lemons very
thinly, excluding all the white rind; infuse in the
brandy for 12 hours; dissolve the sugar in the water;
add the juice of the oranges and of 24 of the lemons;
pour this upon the brandy and peels, mixing it thor
oughly; strain through a'very fine hair sieve into a bar
rel that has held spirits, and add the milk.
Stir and bung close, after it has been six weeks in
a warm cellar, pour it into perfectly clean and dry
bottles, and cork well. This will keep for years and
improvewith age.
BISHOP A LA PRUSSE.
(Use a puncti bowl for mixing.)
1 bottle of claret;
pound of pounded loaf sugar;
4 good-sized bitter oranges;
Egast the oranges until they are of a pale-brown
color; lay them in a tureen, and cover them with the
sugar, adding 3 glasses of claret; cover the tureen,
and let it stand until the next day.