DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 121

White Currant Wine - Miss Pye
To every quart of juice when pressed through a sive, add five pints of cold water and 3 lb of good moist sugar mix it well and put it into the cask immediately, keep the bung open about three week or till it appears to have done fermenting, the cask must be fill'd up every morning with some of the same liquid, during this time, then close it up and let it stand till February or March if a large cask, then draw it off & let the thick [part?] drop thro' a bag, the cask must be will washed out, and the liquid returned into it with a bottle of Brandy to every ten gallons let it remane a bout six weeks thin a bottle it for use. 
Lobster Sauce Mrs Hoborn
The shell to be boiled in milk, the butter rolled in flower and added to the milk chop the lobster small add to it half a tea cupfull of cream a little salt, cayenne pepper. Oyster & shrimp sauce made the same.

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White Currant Wine - Miss Pye To every quart of juice when pressed through a sive, add five pints of cold water and 3 lb of good moist sugar mix it well and put it into the cask immediately, keep the bung open about three week or till it appears to have done fermenting, the cask must be fill'd up every morning with some of the same liquid, during this time, then close it up and let it stand till February or March if a large cask, then draw it off & let the thick [part?] drop thro' a bag, the cask must be will washed out, and the liquid returned into it with a bottle of Brandy to every ten gallons let it remane a bout six weeks thin a bottle it for use. Lobster Sauce Mrs Hoborn The shell to be boiled in milk, the butter rolled in flower and added to the milk chop the lobster small add to it half a tea cupfull of cream a little salt, cayenne pepper. Oyster & shrimp sauce made the same.