| How To Cook: |
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1. Wash and drain the nettle and currant leaves, goose grass and dandelions and put into a very large saucepan.
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2. Add enough cold water to cover, bring to the boil and cook rapidly for 10 minutes.
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3. Strain through a sieve, pressing well to obtain the entire flavor from the leaves.
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4. Pour into an earthenware vessel and add the sugar.
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5. Leave until lukewarm, then add the yeast, previously dissolved in a little of the liquid, and the cream of tartar.
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6. Leave in a warm place for at least 12 hours to allow the yeast to work.
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NOTE:
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Bottle and cork lightly. After 24 hours, cork very tightly. Leave for at least 2 months before drinking.
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