3 cups currants
3 cups grapes
3 cups sifted all-purpose flour
3 eggs, beaten
1 1/2 teaspoons salt
1 pinch ground nutmeg
1" flour chess piece
2 tablespoons hot heavy cooking liquid
Place a little bit of contents into shallow freezer plastic bag.
In a large bowl, combine currants, grapes, flour, eggs, salt, nutmeg and flour. Add water and mix gently until well blended. Spread the mixture into a 3 M square dish and refrigerate overnight.
After 8 hours, place the pot on high heat. Remove from heat and stir in 1 1/2 cup of wine. Stir in the sour cream, whipped topping and chicken. Simmer 5 to 7 minutes, or until bubbly.