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.

CURRANT SHRUB. Strip some white currants, and prepare them in a jar as
for jelly. Strain the juice, of which put two quarts to one gallon of
rum, and two pounds of lump sugar. Strain the whole through a jelly bag.

CURRANT WINE. To every three pints of fruit, carefully picked and
bruised, add one quart of water. In twenty-four hours strain the liquor,
and put to every quart a pound of good Lisbon sugar. If for white
currants use lump sugar. It is best to put the whole into a large pan;
and when in three or four days the scum rises, take that off before the
liquor be put into the barrel. Those who make from their own gardens,
may not have fruit sufficient to fill the barrel at once; but the wine
will not be hurt by being made in the pan at different times, in the
above proportions, and added as the fruit ripens; but it must be
gathered in dry weather, and an account taken of what is put in each
time.--Another way. Put five quarts of currants, and a pint of
raspberries, to every two gallons of water. Let them soak all night,
then squeeze and break them well. Next day rub them well on a fine wire
sieve, till all the juice is obtained, and wash the skins again with
some of the liquor. To every gallon put four pounds of good Lisbon
sugar, tun it immediately, lay the bung lightly on, and leave it to
ferment itself. In two or three days put a bottle of brandy to every
four gallons, bung it close, but leave the vent peg out a few days. Keep
it three years in the cask, and it will be a fine agreeable wine; four
years would make it still better.--Black Currant Wine is made as
follows. To every three quarts of juice add the same quantity of water,
and to every three quarts of the liquor put three pounds of good moist
sugar. Tun it into a cask, reserving a little for filling up. Set the
cask in a warm dry room, and the liquor will ferment of itself. When the
fermentation is over, take off the scum, and fill up with the reserved
liquor, allowing three bottles of brandy to forty quarts of wine. Bung
it close for nine months, then bottle it; drain the thick part through a
jelly bag, till that also be clear and fit for bottling. The wine should
then be kept ten or twelve months.