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 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.  A Punchbowl Illustrated alongside the receipt for ‘Oxford Bishop’ in Acton 1845  |
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