Mulled Claret

Ingredients

• a small quantity of water
• the same quantity of cinnamon
• the same quantity of mace
• a dozen lumps or more
• a bottle of claret
• a table-spoonful of pale brandy
• a little grated nutmeg

Method

1. 1

   Boil water with cinnamon and mace.

2. 2

   Add sugar without boiling again.

3. 3

   Warm claret without boiling, strain the spiced water into it, and add nutmeg and brandy.

4. 4

   Serve in a jug.

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.

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, and decant it gently, in case of sediment, in the ordinary way ; heat this in a saucepan, but do not let it boil ; as soon as it is hot, pour the wine into a bowl previously made thoroughly hot with hot water, add the liquor of the spices and lemon-juice through a strainer, place the hot lemon in the bishop, and grate a little fresh nutmeg over the 204 Common-sense Cookery. top, and add sufficient sugar to the whole, according to the tastes of the party. Of course, this is a some- what strong mixture, and is certainly not altogether suited for children in any quantity. However, by adding more boiling water and more sugar it can soon be made weaker. Of course, the proper vessel into which the bishop should be poured is a punch-bowl. Unfortunately, punch-bowls are somewhat rare. If the party is tolerably large, a wash-hand basin makes a very fair substitute. Of course, you would pick a small one, and as ornamental as possible. Now, a thick basin requires a good deal of warming, so should you adopt my suggestion, recollect to fill the basin with boiling water some time before it is wanted. In lieu of a punch-ladle, the soup-ladle will be found a worthy substitute. I would also remind you of warm- ing the glasses, not only for the sake of keeping the bishop hot, but to avoid breakages. In cold weather, especially 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- Christmas Cheer. 205 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 likely 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

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