Immediately after the dinner and grace, the masters
and wardens of the company drink to their visitors a
hearty welcome ; the cup is then passed round the table,
and each guest, after he has drunk, applies his napkin to
the mouth of the cup before he passes it to his neighbour.
The more formal practice is for “ the person who pledges
with the Loving-cup to stand up and bow to his neighbour,
who, also standing, removes the cover with his right hand,
and holds it while the other drinks; a custom said to
have originated in the precaution to keep the right, or
‘dagger hand’ employed, that the person who drinks may
I be assured of no treachery, like that practised by Elfrida
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
883
Loving-Cups — continued.
on the unsuspecting King Edward the Martyr, at Corfe
Castle, who was slain while drinking : this was why the
Loving-cup possessed a cover.”
Fig. 1100. Loving-cup.
The preparation of the cup depends upon the company
or its chief steward, each having a particular receipt, of
which the following are as good as any :
(1) Two bottles each of sherry and Madeira, 1 bottle each
of port and claret, the juice of six lemons, lflb. of loaf
sugar, and ) qt. of water. Mix these, and then stir in 1
large table-spoonful of liquid spice and a grated nutmeg.
Keep in an ice-closet until wanted for use.
(2) Take fib. of loaf sugar and rub it over the rind of
a lemon, extracting all the flavour possible. Pour into a
large jug f pint of brandy over the peel of another lemon
cut very thin. Dissolve the sugar in lqt. of warm water,
and let this stand till it is cool. After the brandy has
stood on the lemon-peel for an hour, pour on to it 1 pint
of Madeira, grate in a whole nutmeg, and then add the
sweetened water and 1 teacupful of capillaire. Tut this
stand in the ice-cave until it is very cold, then stir in 1
large bottle of champagne cider, and pour it into the cup,
which has also been standing in the ice-cave or chest.
Have ready a handful in all of freshly-gathered balm
and borage, plunge this into the cup stalks downwards,
and in a very few minutes the cup will be ready to serve.
(3) Ale may be used instead of cider, and the cup may
be served warm in winter.
LOZENGES.— The earliest use of this word is in
association with heraldry, as a lozenge hatchment (see
Fig. 1101), and the term has since been applied to small
sweet or medicated tablets, bearing that and
other shapes. Lozenges are prepared without
heat, by powdering the ingredients very finely,
mixing thoroughly, and then beating them into
a stiff paste with gum. The mass is then rolled
out very thin, cut into shapes with cutters,
and stamped. After drying in a screen for
a short time, they are ready for use. A famous
maker recommends this mode of procedure :
Page 395
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Immediately after the dinner and grace, the masters and wardens of the company drink to their visitors a hearty welcome ; the cup is then passed round the table, and each guest, after he has drunk, applies his napkin to the mouth of the cup before he passes it to his neighbour. The more formal practice is for “ the person who pledges with the Loving-cup to stand up and bow to his neighbour, who, also standing, removes the cover with his right hand, and holds it while the other drinks; a custom said to have originated in the precaution to keep the right, or ‘dagger hand’ employed, that the person who drinks may I be assured of no treachery, like that practised by Elfrida
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
Loving-Cups — continued.
on the unsuspecting King Edward the Martyr, at Corfe Castle, who was slain while drinking : this was why the Loving-cup possessed a cover.”
Fig. 1100. Loving-cup.
The preparation of the cup depends upon the company or its chief steward, each having a particular receipt, of which the following are as good as any :
(1) Two bottles each of sherry and Madeira, 1 bottle each of port and claret, the juice of six lemons, lflb. of loaf sugar, and ) qt. of water. Mix these, and then stir in 1 large table-spoonful of liquid spice and a grated nutmeg. Keep in an ice-closet until wanted for use.
(2) Take fib. of loaf sugar and rub it over the rind of a lemon, extracting all the flavour possible. Pour into a large jug f pint of brandy over the peel of another lemon cut very thin. Dissolve the sugar in lqt. of warm water, and let this stand till it is cool. After the brandy has stood on the lemon-peel for an hour, pour on to it 1 pint of Madeira, grate in a whole nutmeg, and then add the sweetened water and 1 teacupful of capillaire. Tut this stand in the ice-cave until it is very cold, then stir in 1 large bottle of champagne cider, and pour it into the cup, which has also been standing in the ice-cave or chest. Have ready a handful in all of freshly-gathered balm and borage, plunge this into the cup stalks downwards, and in a very few minutes the cup will be ready to serve.
(3) Ale may be used instead of cider, and the cup may be served warm in winter.
LOZENGES.— The earliest use of this word is in association with heraldry, as a lozenge hatchment (see Fig. 1101), and the term has since been applied to small sweet or medicated tablets, bearing that and other shapes. Lozenges are prepared without heat, by powdering the ingredients very finely, mixing thoroughly, and then beating them into a stiff paste with gum. The mass is then rolled out very thin, cut into shapes with cutters, and stamped. After drying in a screen for a short time, they are ready for use. A famous maker recommends this mode of procedure :