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Claret Sauce

Whisk two eggs thoroughly, and put with them a cupful of claret. Put the mixture into a saucepan with half a tea-spoonful of finely-grated lemon-rind, a heaped table-spoonful of sugar, and a little pounded cinnamon. Whisk the sauce over the fire till it is well frothed, and when it is on the point of boiling pour it over the pudding. Claret is an excellent wine for sauces, as it contains very little spirit and a great deal of flavour. Time, ten minutes. Probable cost, 3d., exclusive of the wine. Sufficient for a small pudding.