Beer Bread

• 10 ozs. of rye bread
• 1 gill of water
• 2

Cut the bread into dice and soak for 12 hours in the water and 1 bottle of beer. Put in a saucepan and simmer for 20 minutes. Rub through a sieve and put this purée in a saucepan on a slow fire and thin with the other bottle of beer. Add sugar to taste and