Cherries¹¹¹

• 1 lb/450 g cherries
• ¼ pt/150

Reserve a dozen cherries, remove the stalks and stones from the remainder and pound to a pulp with the wine, before squeezing the juice through a cloth into a pan.

Stir in the rice flour, saffron or food colour, lard, spices and honey or sugar. Simmer, stirring continuously, for 5 minutes.

Beat the egg yolk into the vinegar, and rapidly stir into the mixture before pouring into