Fill to about two-thirds of their depth, some wride-necked bottles
with the small cherries called in the markets brandy-blacks ; pour in
580
MODERN COOKER'?.
[chap. XXIX.
sufficient sifted sugar to till up more than half of the remaining space*
and then as much good French brandy as will cover the fruit✪ Cherry-Brandy, and
reach to the necks of the bottles. Cork them securely, and let them
stand for two months before they are opened : the liqueur poured
from the cherries will be excellent, and the fruit itself very good.
The morella cherry-brandy of the preceding chapter would often be
preferred to this.
OXFORD PUNCH.
Extract the essence from the rinds of three lemons by rubbing
them with sugar in lumps ; put these into a large jug with the peel
of two Seville oranges of two lemons cut extremely thin, the juice of
four Seville oranges and of ten lemons, and six glasses of calf’s feet
icily in a liquid state Stir these well together, pour to them two
quarts of boiling water, cover the jug closely, and set it near the fire
for a quarter of an hour, then strain the mixture through a sieve into
a punch bowl or jug, sweeten it with a bottle of capillaire, add half a
pint of white wine, a pint of French brand}', a pint of Jamaica rum,
and a bottle of orange shrub✪ Oxford Punch ; stir the punch as the spirit is poured
in. If not sufficiently sweet, add sugar in small quantities, or a
spoonful or two of capillaire.
Rinds of lemons rubbed with sugar, 3 ; thin peel of lemons, 2 ; of
Seville oranges, 2 ; juice of 4 Seville oranges, and 10 lemons : calFs
feet jelly, 6 glasses; water, 2 quarts: } hour. Capillaire, 1 bottle;
white wine, Spirit; French brandy and Jamaica rum, each 1 pint *
orange shrub, 1 bottle.
OXFORD RECEIPT FCll DISIIuP
“ Make several incisions in the rind of
a lemon, stick cloves in these, and roast
the lemon by a slow fire. Put small but
equal quantities of cinnamon, cloves,
mace, and allspice, with a race of ginger,
into a saucepan with half a pint of
water : let it boil until it is reduced one-
lialf. Boil one bottle of port wine, burn
a portion of the spirit out of it by ap-
plying a lighted paper to the saucepan ;
put the roasted lemon and spice into the
wine ; stir it up well, and let it stand
near the fire ten minutes. Rub a few
knobs of sugar on the rind of a lemon,
nut the sugar into a bowl or jug, with the juice of half a lemon ^not
roasted), pour the wine into it, grate in some nutmeg, sweeten it to
Ihe taster and serve it up with the lemon and spice floating in it.”
CHAP. XXIX.]
SYRUPS, LIQUEURS, ETC.
581
Obs. — Bishop is frequently made with a Seville orange stuck with
cloves and slowly roasted, and its flavour to many tastes is infinitely
finer than that of the lemon.
CAMBRIDGE MILK PUNCH. ✪ Cambridge Milk Punch
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Presented as published in 1884. 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
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Fill to about two-thirds of their depth, some wride-necked bottles
with the small cherries called in the markets brandy-blacks ; pour in
580
MODERN COOKER'?.
[chap. XXIX.
sufficient sifted sugar to till up more than half of the remaining space*
and then as much good French brandy as will cover the fruit, and
reach to the necks of the bottles. Cork them securely, and let them
stand for two months before they are opened : the liqueur poured
from the cherries will be excellent, and the fruit itself very good.
The morella cherry-brandy of the preceding chapter would often be
preferred to this.
OXFORD PUNCH.
Extract the essence from the rinds of three lemons by rubbing
them with sugar in lumps ; put these into a large jug with the peel
of two Seville oranges of two lemons cut extremely thin, the juice of
four Seville oranges and of ten lemons, and six glasses of calf’s feet
icily in a liquid state Stir these well together, pour to them two
quarts of boiling water, cover the jug closely, and set it near the fire
for a quarter of an hour, then strain the mixture through a sieve into
a punch bowl or jug, sweeten it with a bottle of capillaire, add half a
pint of white wine, a pint of French brand}', a pint of Jamaica rum,
and a bottle of orange shrub ; stir the punch as the spirit is poured
in. If not sufficiently sweet, add sugar in small quantities, or a
spoonful or two of capillaire.
Rinds of lemons rubbed with sugar, 3 ; thin peel of lemons, 2 ; of
Seville oranges, 2 ; juice of 4 Seville oranges, and 10 lemons : calFs
feet jelly, 6 glasses; water, 2 quarts: } hour. Capillaire, 1 bottle;
white wine, Spirit; French brandy and Jamaica rum, each 1 pint *
orange shrub, 1 bottle.
OXFORD RECEIPT FCll DISIIuP
“ Make several incisions in the rind of
a lemon, stick cloves in these, and roast
the lemon by a slow fire. Put small but
equal quantities of cinnamon, cloves,
mace, and allspice, with a race of ginger,
into a saucepan with half a pint of
water : let it boil until it is reduced one-
lialf. Boil one bottle of port wine, burn
a portion of the spirit out of it by ap-
plying a lighted paper to the saucepan ;
put the roasted lemon and spice into the
wine ; stir it up well, and let it stand
near the fire ten minutes. Rub a few
knobs of sugar on the rind of a lemon,
nut the sugar into a bowl or jug, with the juice of half a lemon ^not
roasted), pour the wine into it, grate in some nutmeg, sweeten it to
Ihe taster and serve it up with the lemon and spice floating in it.”
CHAP. XXIX.]
SYRUPS, LIQUEURS, ETC.
581
Obs. — Bishop is frequently made with a Seville orange stuck with
cloves and slowly roasted, and its flavour to many tastes is infinitely
finer than that of the lemon.
CAMBRIDGE MILK PUNCH.