The Duke’s Custard

• Brandied Morella cherries, ½ to whole pint
• boiled custard, from 1 to 1½ pint
• thick cream<

Drain well from their juice, and then roll in dry sifted sugar, as many fine brandied Morella cherries as will cover thickly the bottom of the dish in which this is to be sent to table; arrange them in it, and pour over them from a pint to a