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Updated: June 13, 2025
Tamarinds, currants, fresh or in jelly, scalded currants or cranberries, make excellent drinks; with a little sugar or not, as most agreeable. Or put a tea-cupful of cranberries into a cup of water, and mash them.
Place a tea-cup in the dish, bottom upwards, to prevent the juice from boiling over. Baked currants are better mixed with raspberries or damsons. CURRANT SAUCE. To make the old sauce for venison, boil an ounce of dried currants in half a pint of water a few minutes. Then add a small tea-cupful of bread crumbs, six cloves, a glass of port wine, and a bit of butter. Stir it till the whole is smooth.
When baked, open the lid, and pour in the stew. Put these into a saucepan with half a pound of fresh butter, to stew in their own liquor half an hour, near a gentle fire. Pour on the vegetables two quarts of boiling water, and stew them two hours. Rub a little flour in a tea-cupful of water, boil it with the rest nearly twenty minutes, and serve it. Another way.
Cut hard cabbage fine as for slaw, sprinkle salt through it, and let it lay under a moderate pressure for twelve hours, then drain well through a colander, slice a dozen raw onions, have a large jar in readiness, put in a layer of cabbage, strew in some of the onions, a few cloves, a tea-cupful of mustard seed, some whole black pepper, cut six half ripe red pepper pods, and sprinkle in; add a little more salt, boil vinegar and pour on sufficient to cover the mixture.
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