There is no milk in this mixture, which sounds like “for’ard on!” for the undergraduate who for the first time samples it.
Rub off the yellow rind of three lemons with half-a-pound of loaf sugar. Put the result into a large jug, with the yellow rind of one Seville orange, the juice of three Seville oranges and eight lemons, and one pint of liquefied calf’s-foot jelly. Mix thoroughly, then pour over two quarts of boiling water, and set the jug on the hob for thirty minutes. Strain the mixture into a punch-bowl, and when cool add one small bottle of capillaire (an infusion of maidenhair fern, flavoured with sugar and orange-flower water); one pint of brandy, one pint of rum, half-a-pint of dry sherry, and one quart of orange shrub—a mixture of orange-peel, juice, sugar, and rum.
After drinking this, the young student will be in a fit state to sally forth, with his fellows, and “draw” a Dean, or drown an amateur journalist.
I have a very old recipe, in MS., for “Bischoff,” which I take to be the original of the better known beverage called “Bishop,” for the manufacture of which I have also directions. For the sake of comparison I give the two.
Bischoff.
Cut into four parts each, three Seville oranges, and slightly score the rinds across with a sharp knife. Roast the quarters lightly before a slow fire, and put them into a bowl with two bottles of claret, with a little cinnamon and nutmeg. Infuse this mixture over a slow heat for five or six hours, then pass it through a jelly-bag, and sweeten. It may be drunk hot or cold, but in any case must never be allowed to boil.
Bishop.
Two drachmas each of cloves, mace, ginger, cinnamon, and allspice, boiled in half-a-pint of water for thirty minutes. Strain. Put a bottle of port in a saucepan over the fire, add the spiced infusion, and a lemon stuck with six cloves. Whilst this is heating gradually—it must not boil—take four ounces of loaf sugar, and with the lumps grate off the outer rind of a lemon into a punch-bowl. Add the sugar, and juice, and the hot wine, etc. Add another bottle of port, and serve either hot or cold.