Occupations > British wine-maker, and domestic brewer

226
TO MAKE MILK PUNCH.
TO MAKE MILK PUNCH—KITCHINER.
One quart of brandy or rum; one quart of water;
one quart of milk; six lemons; three quarters of
a pound of sugar.
Method of making.
The day before the milk punch is made, put the
rinds of the lemons, pared very thin, into a goose¬
berry bottle, and pour a bottle of brandy or rum
on them; save the juice, strain it, and put it into
the bottle that the spirit was in. The next day
strain off the brandy from the peel into a large
bowl. Put the quart of water to them to get all
the goodness of the brandy remaining, and add it
to the brandy in the bowl, also the lemon juice,
and the sugar, pounded. Mix it all well together,
and then pour one quart of boiling milk, stirring
it all the time the milk is pouring in; cover it over
with a cloth, and let it stand a few hours; then
strain it through a jelly-bag.
Let the whole quantity run through twrcq>
By that time the curd will be fixed, and the third
clearing, a smaller proportion of the liquid may
be put in at a time. It must be quite transpa¬
rent.