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German Pudding Sauce

Heat half a pint of white wine with three large lumps of sugar. When quite hot, pour the wine over the yolks of two eggs, and beat thoroughly over a slow fire, till it froths and looks like custard. The sauce must on no account boil, or it will curdle. Just before serving, add the juice of a lemon. Time, a few minutes to prepare. Probable cost, 3d., exclusive of the wine. Sufficient for nearly three-quarters of a pint of sauce. This is a very good sauce for a boiled pudding.