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Ginger Sauce

Grate an inch and a half of whole ginger, and mix it with four table-spoonfuls of finely-sifted loaf sugar. Put these into a saucepan, with a breakfast-cupful of water and an inch of lemonrind. Simmer gently for ten minutes, then add the juice of a lemon and a glass of white wine or brandy. Strain before serving. Probable cost, 3d., exclusive of the wine. Sufficient for one pint of sauce.