Rub the rinds of three lemons on a quarter of a pound of lump-sugar, and place the sugar in a bowl with the thin rind of one lemon and of one orange, the juice of four oranges and of ten lemons, six wine-glasses of calves’-feet jelly, and two quarts of boiling water. Mix thoroughly, strain, and add a pint of rum, a pint of brandy, and a bottle of orange shrub. Sweeten to taste.
Champagne Punch.
Pare two lemons very thin, and steep the peel in one pint of rum. Add a wine-glass of sherry, half a pint of brandy, the juice of four lemons, a little capillaire, as much boiling water as you may fancy—play light with the kettle, lads—sweeten to taste, and last thing of all pour in a bottle of champagne.
The above will act as a restorative after a hard day’s hunting. Later in the evening the true sportsman may feel ready and willing to tackle a glass or two of the celebrated {114}
Halo Punch,
whose praises continue to be sung throughout the land.
With a quarter of a pound of sugar rub off the outer rind of one lemon and two Seville oranges. Put rind and sugar into a large punch bowl with the juice and pulp; mix the sugar well with the juice and one teacupful of boiling water (just enough to melt it) and stir till cold.
Add half a pint of pine-apple syrup, one pint of strong green tea, a wine-glass of maraschino, a liqueur-glass of noyeau, half a pint of “Liquid Sunshine” rum, one pint of old brandy, and a bottle and a half of “the Boy.” Sweeten to taste, strain, and serve.
Do not, oh ! do not boil the above before serving, as did some Cleveland friends of mine, on the night of a certain Ebor Handicap. The result of this was a considerable amount of chaos.
The above was the favourite tipple of the Prince Regent at the beginning of the present century.