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Josephine Cake

Beat four ounces of fresh butter to a cream, mix with it three ounces of pounded and sifted sugar, which, before being powdered, has been well rubbed upon the rind of half a fresh lemon. Add three well-beaten eggs, half a pound of biscuit flour, a quarter of a pound of picked currants, and two table-spoonfuls of sherry or Madeira. Beat all well together for some minutes, put the mixture into a well-buttered mould, and bake in a good oven. Time, forty minutes to bake. Probable cost, exclusive of the wine, 10d. Sufficient for three or four persons, or a small mould.