German Cherry Sauce

Instructions

1. Beat a quart of cherries in a mortar until the stones are broken.
2. Then boil them tender with half a pint of water and wine mixed.
3. Rub them through a sieve, and boil them again, with from four to six ounces of fine sugar, some grated lemon-peel, powdered cinnamon, and a small portion of pounded cloves.
4. In a few minutes stir to the sauce a dessertspoonful of potato-flour, smoothly mixed with a very little cold water.
5. Continue to stir until it is again ready to boil, and serve it, either poured entirely over the pudding, or in a tureen.