Practical home cookery / by A.G. Payne.

  • Payne, A. G. (Arthur Gay), 1840-1894.
Date:
1906
Catalogue details

Licence: In copyright

Credit: Practical home cookery / by A.G. Payne. Source: Wellcome Collection.

    159/200 (page 155)
    when it is frosty, pouring any hot liquid into a cold glass is very apt to end in cracking it. The bowl, too, should be placed in front of the fire on a hassock in the centre of the family circle. Mulled claret is made in a very similar manner to bishop, only no roasted lemon is required. Take a small quantity of water, and boil in it for some time the same quantity of cinnamon and mace as recom- mended for the bishop, but do not put in any lemon- juice. After this has boiled for some time, add some white sugar—a dozen lumps or more, for claret requires a far greater amount of sugar than port. After adding the sugar, do not boil up the water and spices, as the addition of the sugar makes it extremely hkely to boil over. Next warm a bottle of claret on the fire, taking care, as before, not to let it boil. When it is thoroughly hot, strain off the sweetened and spiced water, and add a little grated nutmeg and a table-spoonful of pale brandy. If you have a large jug with a strainer in the spout, there is no occasion to strain off the spices. Mulled claret is generally put into a jug, and not into a bowl. There is a good old-fashioned sound about the “ wassail-bowl.” I have never tried the following recipe, but will give it, as it sounds fairly correct:— Heat in a saucepan a pint of Burton ale, with half a pound of sugar, a grated nutmeg, and half an ounce of grated ginger ; after it has just boiled up, add a quart more ale, four glasses of golden sherry, and a couple of ounces of lump sugar that has been rubbed over the outside of a lemon. Add also a few thin slices of lemon. Make the whole mixture hot without boiling it, and add half a dozen roasted apples that have had the cores stamped out and cut, but that have not been peeled. Of course, this must be placed in a bowl, which must be treated, as we said, with hot water. The sort of ale