Take currants for this purpose just before they have attained a perfect
red colour. Select the nicest bunches, which keep separate, and accept
no single ones but what are clear and sound. Boil these with the fruit
until the colour of the vinegar is changed by it,
Loaf sugar, sifted 2 lb.
Bay salt, beaten fine ½ lb.
Bay leaves, shred 1 oz.
Sal prunelle ¼ oz.
White wine, or palest vinegar 2 quarts
skim it well, and let it get cold. Strain it now nicely, and press the
fruit in a sieve, to obtain as much of the colour as possible. Boil it
up again, and skim till quite clear. Now place the bunches and detached
fruit into glass jars or tumblers, and pour the liquor hot upon them,
so as to cover totally; then tie paper and bladder closely over.