Mash the currants, and pass them through a splinter sieve, put the pulp
on the fire, stir it with a spoon till it begins to boil, then strain
the mass through a flannel bag to render the juice clear; measure it,
and to a pint put one pound and a half of loaf sugar, and let it simmer
very gently, till you see, by dipping a spoon or skimmer in the jelly,
and again raising it, the jelly forms a web upon it, which, if simmered
enough, will remain on the skimmer. Then take it off the fire, let it
stand a few minutes till the scum has collected on the surface, remove
it and put the clear fluid into pots. When quite cold, cut pieces of
writing paper to the size of the brim of the pots, steep the paper in
brandy and place it on the jelly.