A Bishop

Ingredients

• Stick cloves in the rind of a lemon or orange
• Put a bottle of Port or claret wine
• equal quantities of cinnamon, cloves, allspice, and mace
• the juice of half a lemon
• Sweeten

Method

1. 1

   Roast the cloved lemon or orange before a slow fire.

2. 2

   Boil the spices in a little water until the strength is extracted.

3. 3

   Boil the wine and add the roasted lemon and spices.

4. 4

   Sweeten and add lemon juice.

5. 5

   Serve hot.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 213. The excerpt below is the record exactly as published.

A Biahop Stick cloves in the rind of a lemon or orango and roast it a long time before a slow fìre. Put equal quantities of cinna* mon, cloves, allspice, and mace into a little water, and boU them until the whole strength is extracted. Boil a bottle of Port or claret wine and put the roast lemon and spice into it. Sweeten, and add the juice of half a lemon

Cook this with the app: pantry check, scaling, and the assistant.