Strew half a pound of currants on a dish, and dredge them well with flour; grate some bread into a pan until a pint of crumbs is produced; pour over them a pint of boiling milk, in which two ounces of butter have been stirred; cover the pan and let it stand for an hour. Then beat the mixture thoroughly, and add half a nutmeg grated, a quarter of a pound of white powdered sugar, and a wineglassful of brandy. Beat six eggs till very light, and stir them by degrees into the mixture.

Lastly, add the currants, a few at a time, and mix the whole, thoroughly. It should be brought to the consistence of a thin batter, and if it turns out too thin, add a little flour. Have ready a heated frying-pan with boiling lard. Put in the batter in large spoonfuls, and fry the fritters to a light brown. Drain them on a perforated skimmer, or an inverted sieve placed in a deep pan, and send them to the table hot. Serve with wine and powdered sugar.