1902 - With a Saucepan Over the Sea

Germany - Cherry Sauce

DDV CULINARY

For pork or game

Wash, stone, and set aside 1 pound of ripe red cherries.
Simmer the kernels, with water to cover 15 minutes.
Then strain the water,
add to it the cherries,
1 pint of water,
4 cloves,
1 glass of claret,
1 slice of stale bread,
and enough sugar.
Cook half an hour,
press through a sieve,
and re-boil it until rather thick.
Serve hot.