Cassell's dictionary of cookery

Wine, Raisin. — Procure fresh Smyrna or Malaga raisins ; pick out the stalks and all defective fruit ; chop twenty-eight pounds of these into small bits, and pour upon them three gallons of tolerably hot water, and let them stand to soak for twelve hours. Put the whole; into a hair-cloth or clean canvas bag, and with a sufficiently powerful press press out the juice. Put two gallons more of hot water on the marc of raisins; let this remain also twelve hours, and press out as before. Mix the two liquids together ; but the skins are not to be used. Add to the juice thus obtained three pounds of white sugar, and put the whole into a proper vessel to ferment. Some add an ounce or two of crude tartar, but no yeast, as the raisins WIN ( 1136 ) WIN contain of themselves sufficient fermenting principle. This liquor will ferment, and the vessel should be covered with a blanket. When the first fermentation is over, the wine is to be transferred or racked into a clean cask, and suffered to undergo the slow fermentation ; it is then to be kept bunged up for three months, and then racked into another cask. In about twelve months it will be fit to bottle. Some add brandy after the first fermentation; but this is not necessary. A still richer wine may be made by increasing the quantity of fruit and leaving out the sugar. Wine Sauce for Sweet Puddings.— jNIake a quarter of a pint of good melted butter, sweeten it, flavour with grated lemon or orange-rind, and add a glassful of wine. Mix thoroughly, and serve very hot. If preferred, brandy or rum may be substituted for the wine. Sufficient for five or six persons. Wine Sauce, Red. — This is a Danish sauce to be eaten with plum pudding. Take a quarter of a pint of cherry-juice and half a pint of wine. When the mixture boils put in a good spoonful of flour mixed with a gill of water and two or three spoonfuls of brandy. Just before the sauce reaches the boiling point take it off, and serve immediately. Wine Sauce, Tremblant, Beef with {see Beef with Wine Sauce, Tremblant). W^ine Soup (a German recipe) . — Take two ounces of butter and melt it in a stewpan. In this brown two table-spoonfuls of flour, stir into it a pint of water, add three or four ounces of sugar, the rind and juice of a lemon, a stick of cinnamon, and a bottle of wine. Simmer ten minutes. Place in a tureen the yolks of six eggs, pour over them slowly the wine soup, and send to table with toasted sippets. Wine Soup, Monastery {see Monastery Wine Soup). Wine Soup with Lemon (a German recipe). — Cut two lemons in thin slices, and take out the seeds. Cover the slices with powdered sugar in a tureen. Melt a piece of butter in a stewpan, and throw in a cupful of grated bread to brown. Keep the crumbs shaken or stirred till they are crisp, then strew thera over the lemon-slices. Make a quart of wine, with a pint of water and sufficient sugar, boiling hot ; pour it over the lemon-slices; cover closely for a few minutes, and serve with sponge cakes. — German National Cookerij.