Put 2 pints of milk into a saucepan, and place on fire. When about to
boil add 2 wineglasses of sherry. Simmer fifteen minutes, skimming off
the curds as they rise. Add a tablespoonful of sherry. Skim again, and
strain through clean linen. If preferred, 2 tablespoonfuls of lemon
juice may be used instead of wine.