Chop 1 onion and brown in 1 tablespoonful of butter; add 1/2 cup of stock and 1/2 cup of claret; let boil well.

Cover with 1 cup of hot water and let cook slowly until tender; then add 1/2 can of chopped mushrooms, 1 glass of claret, salt and pepper to taste.

Champagne Frappe, Champagne au Naturel, Claret, Whiskey, Brandy, Bass' Ale. COFFEE.

Take a fillet of mutton, stuff it the same as for a shoulder, half roast it, and put it into a stew pan with a little gravy, a jill of claret, an anchovy, and a shred onion; you may put in a little horse-radish and some mushrooms; stew it over a slow fire while the mutton is enough; take the gravy, skim off the fat, and thicken it with flour and butter; lay forc'd-meat-balls round the mutton.

Take a leg of mutton half-roasted, when it is cold cut it in thin pieces as you would do any other meat for hashing, put it into a stew-pan with a little water or small gravy, two or three spoonfuls of claret, two or three shalots shred, or onions, and two or three spoonfuls of oyster pickle; thicken it up with a little flour, and so serve it up.

Take a large shoulder of mutton, or a middling fore quarter, bone it, lay it in an earthen dish, put upon it a pint of claret, and let it lie all night; when you put it into your pasty-pan or dish, pour on the claret that it lay in, with a little water and butter; before you put it into your pasty-pan, season it with pepper and salt; when you make the pasty lie no paste in the bottom of the dish.

Take a large shoulder of mutton, or a middling fore quarter, bone it, lay it in an earthen dish, put upon it a pint of claret, and let it lie all night; when you put it into your pasty-pan or dish, pour on the claret that it lay in, with a little water and butter; before you put it into your pasty-pan, season it with pepper and salt; when you make the pasty lie no paste in the bottom of the dish.

Take a leg of lamb, cut it in thin slices and season it with pepper and salt, then fry it brown with butter, when it is fried put it into your stew-pan, with a little brown gravy, an anchovy, a spoonful or two of white wine or claret, grate in a little nutmeg, and set it over the stove; thicken your sauce with flour and butter.

Take two ducks and half-roast them, cut them up as you would do for eating, then put them into a stew-pan with a little brown gravy, a glass of claret, two anchovies, a small onion shred very fine, and a little salt; thicken it up with flour and butter, so serve it up.

Parboil the hare, take out the bones, and beat the meat in a mortar with some fat pork or new bacon, then soak it in claret all night, the next day take it out, season it with pepper, salt and nutmeg, then lay the back bone into the middle of the pie, put the meat about it with about three quarters of a pound of butter, and bake it in a puff-paste, but lay no paste in the bottom of the dish. 97.

Take a few bread crumbs, and as much water as will wet them, then put in claret till they be red, and a little beat cinnamon, sweeten it to your taste, put a little gravy on the dish with your tongues, and the sweet sauce in two basons, set them on each side, so serve them up.

Take your eels, case, clean and skewer them round, put them into a stew-pan with a little good gravy, a little claret to redden the gravy, a blade or two of mace, an anchovy, and a little lemon-peel; when they are enough thicken them with a little flour and butter.

Take four ounces of sagoo and wash it, set it over a slow fire to cree, in two quarts of spring water, let it boil whilst it be thickish and soft, put in a blade or two of mace, and a stick of cinnamon, let it boil in a while, and then put in a little more water; take it off, put to it a pint of claret wine, and a little candid orange; shift them, then put in the juice of a lemon, and sweeten it to your taste; so serve them up. 296.

But this Belvidere, this methodical ass, hath made me almost forget my time; I'll now to Paul's Churchyard; meet me an hour hence at the sign of the Pegasus in Cheapside, and I'll moist thy temples with a cup of claret, as hard as the world goes.

They consume, also, vast quantities of claret.

It must, however, be remembered that claret is not so potent as the heavier wines.

wine, spirits, liqueur, beer, ale, malt liquor, Sir John Barleycorn, stingo^, heavy wet; grog, toddy, flip, purl, punch, negus^, cup, bishop, wassail; gin &c (intoxicating liquor) 959; coffee, chocolate, cocoa, tea, the cup that cheers but not inebriates; bock beer, lager beer, Pilsener beer, schenck beer^; Brazil tea, cider, claret, ice water, mate, mint julep

Of yore, when he was a great pedestrian and no enemy to good claret, he may have pointed with these minute guns his allocutions to the bench.

In fact, I hate wine, unless hock or claret....

For 40 centimes one may purchase a bottle of vin de gard, a thin tipple, doubtless; but what kind of claret could one buy for fourpence a quart at home?

The portrait is excellent: A snow white head a merry eye, A cheek of jolly blush; A claret tint laid on by health, With master reynard's brush.

One of these had a spigot in it, and as I had eaten little during the day, I was glad of a cup of claret and some food.

I often wonder what he thinks We ask him here to do Coolly he Cockburn's claret drinks, And wins from me at Loo.

He had heard from the boy that an English gentleman was here, and judging that the larder was not likely to be stocked, he put a couple of bottles of claret, a cold chicken, and some bread into my wallet, so we can have breakfast while they are looking for your horse.

Confess now, don't you feel a little better?" His face, which was very red at all times, grew a little more claret coloured, and he evidently wanted very much to get angry, but Bee and I were so very cheerful, almost affectionate in our manner of mentally skinning him, that he couldn't seem to pull himself together.