"Bishop seems to be one of the oldest winter beverages known, and to this day ispreferred to every other, not only by the youthful votary of Bacchus at his evening'srevelry, but also by the grave Don by way of a night cap; and probably derives itsname from the circumstance of ancient dignitaries of the Church, when they honouredthe University with a visit, being regaled with spiced wine."
Make several incisions in the rind of rind of a lemon, stick cloves in the incisions, androast the lemon by a slow fire. Put small but equal quantities of cinnamon, cloves,mace, and all-spice, and a race of ginger, into a saucepan, with half a pint of water; letit boil until it is reduced one half. Boil one bottle of port wine; burn a portion of thespirit out of it, by applying a lighted paper to the saucepan. Put the roasted lemons andspices into the wine; stir it up well, and let it stand near the fire ten minutes. Rub afew knobs of sugar on the rind of a lemon, put the sugar into a bowl or jug, with thejuice of half a lemon, (not roasted,) pour the wine upon it, grate some nutmeg into it,sweetened it to your taste, and serve it up with the lemon and spice floating in it.Oranges, although not used in Bishop at Oxford, are, as will appear by the followinglines, written by Swift, sometimes introduced into that beverage......"Fine oranges, Well roasted, with sugar and wine in a cup, They'll make a sweetBishop when gentlefolks sup."The lines of Swift are also to be found in
Cups and their customs, by Henry Porter,George Edwin Roberts, 1863
, though the authors do acknowledge the Oxford Night-caps book:"One of the oldest of winter beverages, and an especial favourite, both in ancient andmodern times, in our Universities, is "Bishop," also known on the Continent under thesomewhat similar name of Bischof. This, according to Swift, is composed of ....."Fineoranges, Well roasted, with sugar and wine in a cup, They'll make a sweet Bishopwhen gentlefolks sup."It never does harm to get someone else recipe, so here is another for the Bishop:
The Cook and Housewife's Manual, by Margaret Dods, 1862:
Bishop, Hot or Iced. - The day before this beverage is wanted, grill on a wire-grill,over a clear, slow fire, three smooth-skinned large Seville oranges. Grill them of apale brown. [They may also be done in an oven, or under a furnace.] Place them in asmall punch-bowl that will about hold them, and pour over them a full half-pint froma bottle of old Bordeaux wine, in which a pound and a quarter of loaf-sugar isdissolved. Cover with a plate. When it is to be served next day (though it may soak for two or three days), cut and squeeze the oranges into a small sieve placed above ajug, containing the remainder of the bottle of wine, previously made very hot. Addmore syrup if it is wanted. Serve hot in large glasses. In summer it may be iced.Bishop is often made of Madeira in England, and is flavoured with nutmegs, bruised