Roman Punch

(Adapted from How to Mix Drinks by Jerry Thomas, 1862)

1 tablespoon simple syrup

1 tablespoon raspberry syrup (see recipe below)

1 teaspoon Cointreau

2 ounces each dark rum and brandy

Juice of half a lemon

Dash of port wine

Fresh raspberries or strawberries

Fill a rocks glass with crushed or shaved ice; add the first six ingredients. Stir to combine. Finish drink with a dash of port wine, and garnish with fresh raspberries or strawberry slices.

Raspberry Syrup

1 pint raspberries

1 cup superfine sugar, divided

1 cup water

Line a small saucepan with a double layer of cheesecloth; place raspberries inside and mash with the bottom of a glass. Sprinkle with ¼ cup of sugar and set aside for 30 minutes. Lift cheesecloth, wrapping the raspberry mash; squeeze the mash in the cloth, allowing the juice to drain into the saucepan. Add remaining sugar and water. Bring to a boil, stirring. Store in the refrigerator in a sealed container.

Poached Salmon with Egg Sauce

(Adapted from The Cook Not Mad by Unknown, 1831)

Serves 6

1 center-cut salmon fillet with skin (about 2 pounds)

2 heaping tablespoons salt

3 eggs, hard-boiled

½ cup (1 stick) salted butter

Over high heat, bring a large stockpot or fish poacher half-full with water to a rolling boil. Add salt. Reduce heat to medium high and slide salmon into the water. Simmer about 10 minutes or until opaque and flaky. Meanwhile, melt butter. Separate egg yolks from whites and discard one egg white. Mince finely and whisk into butter. Serve with salmon alongside new potatoes and fresh peas.