"(very delicate) This is a very old recipe, and if you have any people in your household who cannot eat the seeds, make this. Take a square of coarse strong cheese cloth, and pile it full of the ripest blackberries you can find. Knot that four corners, slip a stick under them and twist, over a china bowl, pressing the bag with a wooden spoon, till you have a bowl full of rich thick blackberry. Don't add anything to it; it should set solid in about 2 hours if left undisturbed in a warm room. It will be of the consistency of junket, and is delicious served from the bowl with thin rolled brown bread and butter, or sponge fingers (and, of course, Devonshire cream if possible). I have never met an old lady or gentleman who did not appreciate this dish made specially for them."
1 cup very ripe blackberries?
1' x 1' piece of cheese cloth or coarse weave linen
1 stick (the handle of a wooden spoon?)
1 wooden spoon
1 pretty bowl
- Line a bowl with the cloth.
- Pour in the berries.
- Pull the four corners of the cloth together and tie in a knot.
- Under the knot, slip in the stick/spoon handle.
- Lift the bag over the pretty bowl and hold pretty low to avoid splashing.
- Twist the stick like a tourniquet while hold the bag stationary until the berries start to get crushed and the juice runs out. You may have to press the bag against the side of the bowl and press on it with the extra wooden spoon to get all the juice out (why not hands? Is it because it stains?).
- Cover loosely with a cloth (to keep flies out) and leave in a warm room for about 2 hours, undisturbed. It will become like junket, or a very delicate-yet-firm yoghurt (I think).
- Eat with cream or Devonshire cream or with some sort of sweet bread or biscuit.
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