212 / 244
212
Hum
Punch.
sherbet
tasted
by
the experienced
palate
of
the
grand
compounder
;
six
glasses
of
Cognac,
two
of
Madeira,
and
the
bottle
of
old
rum
were
added,
and
over
all
about a
quart
more
of
boiling
wafer,
and,
as
a
finishing
touch,
the
slightest
possible
sprinkling of
nutmeg.”
Punch
a
la
Regent,
by
P.
Watier,
Royal
Lodge,
1820
:
original
.
—
Take
4
oz.
of
clarified
sugar,
thin
peel
of
1
lemon
and
1
Seville
orange,
1
bottle
of
dry
champagne,
4
bottle
of
white
brandy,
4
gill
of
rum,
4
gill
of
arrack,
4
gill
of
pine-apple
syrup,
1
wine-glass
of
Maraschino
;
pour
1
quart
of
boil-
ing
water
over
2
teaspoonfuls
of
green
tea
;
let
it
stand
five
minutes
;
strain,
and
mix
with
other
in-
gredients
;
pass
through
a
sieve
;
let
it
remain
in
ice
30
minutes.
Cutler’
s
Rum
Punch
.
—
1
bottle
of
brandy,
1
pint
of
rum,
4
pint of
sherry,
juice
of
3
lemons,
a
little
grated
nutmeg,
lemon-peel,
1
quart
of
boiling
water;
put
the
thin
paring
of 2
lemons
into
a
mortar
with
4^-
sugar
;
beat
into
a
mass
strain
the
lemon-juice,
which
add
;
mix
well,
and
put
the
ingredients
into
a
jug
;
then
add
the
sherry,
rum,
brandy,
and,
lastly,
the
boiling
.
water
;
in
a
quarter
of
an hour
it
will
be
ready
to
drink.