• 1 lemon(s)
• 2 tablespoons sugar
• 1 bottle ruby port
• water
Preparation:
Pare off the yellow rind of one lemon in thin strips, avoiding any of the white pith, if possible. Put it into a double boiler with juice of the same, the sugar, and the port.* Heat, stirring until sugar is dissolved. When hot, add 1 cup boiling water and strain into a preheated pitcher. Pour into glasses or cups with or without a flick of nutmeg. Serves a dozen light drinkers (over 21, please — no matter what Mrs. B. might say) or four adult Anglo-Saxons.
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