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Take a Leg of Beef, and boil it till it is tender in a sufficient quantity of Water, add two Quarts of red Wine, and two Quarts of old strong Beer; put to these some Cloves, Mace, and Nutmegs, enough to season it, and boil some Apples, pared and freed from the Cores into it, and boil them tender, and break them; and to every Quart of Liquor, put half a Pound of Currans pick'd clean, and rubb'd with a coarse Cloth, without washing.
Keep this in a dry Place. It is to be remark'd, that besides this Syrup is very cooling; its use is to colour stew'd Apples, or Puddings, or any sweet Preparation made with Flour or Fruit: for in itself it carries no Flavour that will be predominant over that of another Fruit. Of Syrup of Raspberries, Currans, or other Fruits. From the same.
They went next day at noon to visit Sonia Endicott at the Everett House, where she had established herself with her little boy and his nurse. Her reception of the Currans, while supercilious in expression, was really sincere. They represented her hope in that long search of five years, which only a vigorous hate had kept going.
Chop these small, or if you beat them all together in a Marble Mortar, it is better; then strain out the Juice, and put it amongst the same proportion, or quantity, of the same Herbs, fresh cut, that is, put the Liquor to as many Herbs as you cut before, and shred them; then add to them about five Ounces of good Sugar, and you may put as much Currans.
Little PLUMB CAKES. Take two pounds of flour dry'd, three pounds of currans well wash'd, pick'd and dry'd, four eggs beaten with two spoonfuls of sack, half a jack of cream, and one spoonful of orange-flower or rose-water; two nutmegs grated, one pound of butter wash'd in rose-water and rub'd into the flour, and one pound of loaf sugar searc'd, mix all well together, and put in the currans; butter the tins and bake them in a quick oven; half an hour will bake it.
You may put in Currans if you please, but they are generally omitted: however, if you like to have them, let them be first plump'd a little over the Fire in Sugar and Water. The best way for these Cheesecakes is to make the Coffins in Patty-Pans, and fill them with the Meat near an Inch thick. The Proportions mention'd above will serve to direct for a large quantity. To make Cheesecakes.
To make an ordinary PLUMB CAKE. Take a pound of flour well dried before the fire, a pound of currans, two penny-worth of mace and cloves, two eggs, four spoonfuls of good new yeast, half a pound of butter, half a pint of cream, melt the butter, warm the cream, and mix altogether in a very light paste, butter your tin before you put it in; an hour will bake it. To make an ANGELICA CAKE.
To make Cakes, viz. Take a pound of Sugar finely beaten, four yolks of Eggs, two whites, one half pound of Butter washt in Rose-water, six spoonfuls of sweet Cream warmed, one pound of Currans well pickt, as much flower as will make it up, mingle them well together, make them into Cakes, bake them in an Oven; almost as hot as for Manchet, half an hour will bake them.
Then roll it into Balls, and lay a good number of them into the Pye, amongst the Meat; and, if you will, put in half a Pound of Currans well pick'd, and only rubb'd in a Cloth, without washing. Then close your Pye, and just before it goes to the Oven, pour in a Gill of White Wine, and half a Pint of Water; bake it and serve it hot, and you may add, if you will, the following Liquor, viz.
To make JELLY of CURRANS. Take a quartern of the largest and best currans you can get, strip them from the stalks, and put them in a pot, stop them close up, and boil them in a pot of water over the fire, till they be thoroughly coddled and begin to look pale, then put them in a clear hair sieve to drain, and run the liquor thro' a flannel bag, to every pint of your liquor put in a pound of your double refin'd sugar; you must beat the sugar fine, and put it in by degrees, set it over the fire, and boil it whilst any skim will rise, then put it into glasses for ale; the next day clip a paper round, and dip it in brandy to lie on your jelly; if you would have your jelly a light red, put in half of white currans, and in my opinion it looks much better.
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