Punch, To make Hot
INGRE- DIENTS.- pint of rum, & pint of brandy, 1/4 lb. of sugar, 1 large lemon, 1/2 teaspoonful of nutmeg, 1 pint of boiling water.
Rub the sugar over the lemon until it has absorbed all the yellow part of the skin, then put the sugar into a punchbowl; add the lemon-juice (free from pips), and mix these two ingredients well together. Pour over them the boiling water, stir well together, add the rum, brandy, and nutmeg; mix thoroughly, and the punch will be ready to serve. It is very important in making good punch that all the ingredients are thoroughly incorporated; and to insure success, the processes of mixing must be diligently Put the sugar and lemon-rind into al attended to.
PUNCH-BOWL AND LADLE. "Quickly prepare the feast," quoth he, "And let there be salad and quail." -ANON.
QUAILS, TO DRESS.
UAILS, TO Dress. -INGREDIENTS.
Quails, butter, toast. AVERAGE COST, 1s. to 2s. each.
These birds keep good several days, and should be roasted without // drawing.
Truss them in the same manner as woodcock; roast them before a clear fire, keep them well basted, and serve on toast.
TIME. About 20 minutes.
SEASONABLE from October to December.
THE QUAIL.
