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Classic
Cook Books
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page 258
Verder, or Milk Punch.
Pare six oranges, and six lemons, as thin as you can, grate them after with
sugar to get the flavour. Steep the peels in a bottle of rum or brandy stopped
close twenty-four hours. Squeeze the fruit on two pounds of sugar, add to it
four quarts of water, and one of new milk boiling hot; stir the rum into the
above, and run it through a jelly-bag till perfectly clear. Bottle, and cork
close immediately.
Norfolk Punch.
In twenty quarts of French brandy put the peels of thirty lemons and thirty
oranges, pared so thin that not the least of the white is left. Infuse twelve
hours. Have ready thirty quarts of cold water that has boiled; put to it fifteen
pounds of double-refined sugar; and when well mixed, pour it upon the brandy and
peels, adding the juice of the oranges and of twenty-four lemons; mix well: then
strain through a very line hair-sieve, into a very clean barrel that has held
spirits, and put two quarts of new milk. Stir, and then bung it close; let it
stand six weeks in a warm cellar; bottle the liquor for use, observing great
care that the bottles are perfectly clean and dry, and the corks of tin; best
quality, and well put in. This liquor will keep many years, and improves by age.
Another way.--Pare six lemons and three Seville oranges very thin, squeeze the
juice into a large tea-pot, put to it two quarts of brandy, one of white-wine,
and one of milk, and one pound and a quarter of sugar. Let it be mixed, and then
covered for twenty-four hours, strain through a jelly-bag till clear, then
bottle it.
White Currant Shrub.
Strip the fruit, and prepare in a jar as for jelly; strain the juice, of which
put two quarts to one gallon of rum, and two pounds of lump-sugar; strain
through a jelly-bag.
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Classic
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