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188
Bishops.
and
nutmeg
;
whisk
up
with
a
gill
of
cold
ale
and
2
oz.
moist sugar
3
fresh
eggs
;
when
well
frothed
up,
add
the
warm
ale,
by
degrees,
and
a
glass
of
spirits
;
when
this
is
done,
drink
immediately.
Bishop
d
la
Cutler
.
—
Beat
the
yolks
of
8
eggs
well
up
in
a
basin
;
add
4
pints
of
whisky,
and
2
pints of
boiling
milk
;
first
add
the
milk
to
the
eggs,
then
the
whisky
;
sweeten
to
taste
;
grate
in
a
little
nutmeg
and
cloves.
A
Good
Bishop
.
—
Stick
a
good
lemon
full
of
cloves,
which
roast
before
the
fire
till
it
becomes
a
rich
dark
brown
;
meanwhile
pound
together
^lb.
loaf-sugar,
a
little
grated
nutmeg,
ginger,
cinna-
mon,
2
cloves,
1
allspice,
the
thin
rind
of
a
lemon
place
this
mixture,
when
well
incorporated,
in
a
bowl
by
the
side
of
the
fire,
adding
\
pint
of
water,
^
pint of
port
wine
(or
Roussillon),
1
bottle
of
claret
;
strain
all
through
muslin
;
heat
the
mixture,
but
do
not
let
it
burn,
and
into
the
empt}
r
warm
bowl
drop
in
the
lemon
;
give
it
a
press
with
the
spoon
;
add
a
wine-glass
of
cherry-brandy,
and
the
mixture
;
keep
it
hot,
and
you
will
find
this
a
really
good
bishop.
N.B.
—
This
bishop
can
be
made
the
day
previous,
and
mulled
when
required
for
use
;
also
used
for
port-wine
cup.