The Bar-tender's Guide/Bishop à la Prusse

by Jerry Thomas

Bishop à la Prusse.

• Take 1 bottle of claret.
• Take 36 pound of pounded loaf-sugar.
• Take 4 good sized bitter oranges.

Roast the oranges until they are of a pale brown color; lay them in a tureen, and cover them with the sugar, adding three glasses of the claret; cover the tureen and let it stand until the next day. When required for use, place the tureen in a pan of boiling water, press the oranges with a spoon, and run the juice through a sieve. Boil the remainder of the claret; add the strained juice, and serve warm in glasses. Port wine may be substituted for claret, and lemons may be used instead of oranges, but this is not often done when claret is used.