Port with a lemon stuck with cloves and roasted, spices, sugar (Acton 1845) A form of Mulled Wine
See: Smoking Bishop
Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);
OXFORD RECEIPT FOR BISHOP.
"Make several incisions in the rind of a lemon, stick cloves in these, and roast the lemon by a slow fire. Put small but equal quantities of cinnamon, cloves, mace, and allspice, with a race of ginger, into a saucepan with half a pint of water: let it boil until it is reduced one- half. Boil one bottle of port wine, burn a portion of the spirit out of it by applying a lighted paper to the saucepan; put the roasted lemon and spice into the wine; stir it up well, and let it stand near the fire ten minutes. Rub a few knobs of sugar on the rind of a lemon, put the sugar into a bowl or jug, with the juice of half a lemon (not roasted), pour the wine into it, grate in some nutmeg, sweeten it to the- taste, and serve it up with the lemon and spice floating in it."
Obs.- Bishop is frequently made with a Seville orange stuck with cloves and slowly roasted, and its flavour to many tastes is infinitely finer than that of the lemon.
Illustrated alongside the receipt for 'Oxford Bishop' in Acton 1845
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