Stone one pound of ripe cherries, break the stones and let the kernels simmer with just enough water to cover them for fifteen minutes. Now strain out the kernels, and add to the water the cherries, a glass of claret, four cloves, a small slice of stale bread, and sufficient sugar to make the whole sweet. Stir in a pint of water and cook gently for half an hour. Now press the whole through a sieve and let it boil again until moderately thick.

This should be served very hot with either roast pork or game.