Mulled Claret

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Tie an inch of cinnamon and 4 cloves in muslin.
  2. Put the spice bundle into the wine.
  3. Heat over stove, but do not boil.
  4. Take spice out before serving.
Original Text
Mulled Claret. (Duffield.) A bottle of light claret sweetened to taste; tie an inch of cinnamon and 4 cloves in muslin and put into the wine; all to heat over stove, but not to boil. Take spice out before serving.
Notes