Posts Tagged ‘port’

Bishop a la Prusse

Wednesday, December 31st, 1969

Before a Fire or in a Hot Oven roast 6 large Oranges until they are of a light brown color, and then place them in a deep dish and scatter over them ½ lb. of Granulated Sugar and pour on 1 pint of Port or Claret Wine. Then cover the dish and set aside for 24 hours before the time to serve.

When about ready for the service, set the dish in boiling water; press the Juice from the Oranges with a large spoon or wooden potato masher and strain the Juice through a fine seive or cheese cloth. Then boil 1 pint of Port or Claret and mix it with the Strained Juice.

Serve in stem Claret glasses while warm. A little Nutmeg on top improves the drink, but should not be added unless requested by customer or guest.

Astringent

Wednesday, December 31st, 1969

½ Wineglass Port Wine.
6 dashes Jamaica Ginger.

Fill up with Brandy; stir gently and serve with little Nutmeg on top.

English Bishop Punch

Wednesday, December 31st, 1969

Roast an Orange before a fire or in a hot oven. When brown cut it in quarters and drop the pieces, with a few Cloves, into a small porcelain-lined or agate vessel, and pour in 1 quart of hot Port Wine. Add 6 lumps Cut Loaf Sugar and let the mixture simmer over the fire for 30 minutes. Serve in Stem glasses with Nutmeg grated on top.

Coffee Cocktail

Wednesday, December 31st, 1969

Fill large Bar glass ⅔ full Shaved Ice.

1 fresh Egg.
1 teaspoonful Bar Sugar.
1 jigger Port Wine.
1 pony Brandy.

Shake; strain into medium thin glass; grate Nutmeg on top and serve.

Country Cocktail

Wednesday, December 31st, 1969

Fill large Bar glass ⅔ full Shaved Ice.

1 teaspoonful Bar Sugar.
1 pony Brandy.
1 jigger Port Wine.
1 Egg.

Shake well; strain into thin glass; grate Nutmeg on top and serve.