Bishop

Ingredients

• a small lemon
• a dozen or more cloves
• a little water, about a tumblerful
• a stick of cinnamon about six inches long
• one blade of mace
• a quarter of a nutmeg grated
• four lumps of sugar
• a bottle of port wine
• the skin of a fresh pale-looking lemon

Method

1. 1

   Wash the lemon and stick cloves into it.

2. 2

   Heat the lemon in the oven or by the fire.

3. 3

   In a saucepan, combine water, broken cinnamon, lemon juice, mace, grated nutmeg, and sugar.

4. 4

   Boil gently for half an hour.

5. 5

   Heat port wine without boiling, then pour it into a hot bowl, add the spiced mixture through a strainer, place the hot lemon in, and grate nutmeg on top.

6. 6

   Adjust sweetness with sugar.

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 82. The excerpt below is the record exactly as published.

bishop : — “ Some say that ever, ’gainst that season comes Wherein our Saviour’s birth is celebrated, This bird of dawning singeth all night long : And then, they say, no spirit dares stir abroad : The nights are wholesome ; then no planets strike, No fairy takes, nor witch hath power to charm, So hallowed and so gracious is the time.” Christmas Cheer. 203 Bishop, a good old-fashioned drink, whose nose has, so to speak, been somewhat put out of joint by mulled claret since that beverage has become so cheap, is best made as follows : — First take a small lemon, and at this season of the year they will be easily obtained white and new. First wash the lemon in a little warm water, and then stick into it a dozen or more cloves, and make the lemon hot by placing it in a plate in the oven, or better still, by suspending it from a string in front of the fire, taking care that the lemon does not hang too close, so as to get so hot as to split. Next take a little water, about a tumblerful, and pour it into an enamelled saucepan, and add to it a stick of cinnamon about six inches long — of course, breaking up the cinnamon ; also put in the juice of a small lemon, one blade of mace, a quarter of a nutmeg grated, and four lumps of sugar that have been rubbed over the skin of a fresh pale-looking lemon. Put a lid on the saucepan, and let these spices boil on the fire gently for half an hour, or a little more. Next take a bottle of port wine

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