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Simple English Champaigne Cooking Recipe

Below is the quick and easy cooking recipe for English Champaigne.

Take gooseberries before they are ripe, crush them with a mallet in a wooden bowl. And to every gallon of fruit, put a gallon of water. Let it stand two days, stirring it well. Squeeze the mixture with the hands through a hop sieve, then measure the liquor, and to every gallon put three pounds and a half of loaf sugar. Mix it well in the tub, and let it stand one day. Put a bottle of the best brandy into the cask, which leave open five or six weeks, taking off the scum as it rises. Then stop it up, and let it stand one year in the barrel before it is bottled.


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