Rub the rinds of three fresh lemons with loaf sugar, till you have extracted a portion of the juice; finely cut the peel off two more lemons, and two sweet oranges. Add six glasses of calf’s foot jelly; let all be put into a large jug, and stir well together. Pour in two quarts of water boiling hot, and set the jug upon the hob for twenty minutes. Strain the liquor through a fine sieve into a large bowl; put in a bottle of Capillaire, half a pint of Sherry, a pint of Cognac Brandy, a pint of old Jamaica Rum, and a quart of Orange Shrub. If you find it requires more sweetness, add sugar to your taste.
As the pulp is disagreeable to some persons, the sherbet may be strained before the liquor is put in. Some strain the lemon before they put it to the sugar, which is improper, as, when the pulp and sugar are well mixed together, it adds much to the richness of the Punch.
When only Rum is used, about half a pint of Porter will soften the Punch; and even when both Rum and Brandy are used, the Porter gives a richness, and to some a very pleasant flavour.