GERMAN SWEET SAUCE
Take a quarter of a pound of dried cherries, a small saltspoonful of powdered cinnamon, and a few strips of lemon peel, and put them in a small saucepan with about a quarter of a pint of water, or still better, claret, if wine is allowed, and let them simmer on the fire gently for about half an hour; then rub the cherries through a wire sieve with the liquor -- (of course, the lemon peel and cloves will not rub through) -- and add this to a quarter of a pound of stewed prunes. This is a very popular sauce abroad.
Back to index of vegetarian recipe categories
From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
