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Devonshire Syllabub

In the country where milk is to be had pure and direct from its source, syllabubs are to be seen on every table varied with the delicious far-famed Devonshire junket. The quantity of wine intended to be used for the syllabub is first put into a large China bowl with sugar to taste. It is then milked on till the bowl is full, and afterwards when cold, it is covered with clotted cream. A little grated nutmeg, or pounded cinnamon (or both may be used) is sprinkled over the top when served. A pint of port and one of sherry will make a large and excellent syllabub.