In a stainless steel or glass saucepan (never aluminium), boil together 500 ml water, 2 slices lemon rind, a stick of cinnamon, 12 cloves and 2 tabspns sugar. In a separate saucepan heat, but do not boil, 1 litre claret, cask claret is acceptable, it is a waste of vintage wine. Strain the boiling water into a warmed jug, add the warm wine, dust the top with a little nutmeg if you wish and serve. If you have a double boiler you can boil the water in the bottom and warm the wine in the top.
Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.93.
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