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Lemon Sauce for Puddings

Put the rind and strained juice of a large lemon into a bowl. Pour over them a wine-glassful of sherry or raisin wine, and wine-glassful of water. Let them infuse some time. Mix an ounce of fresh butter and an ounce of flour over the fire. When it is slightly browned gradually pour in the wine and water, etc.; add two table-spoonfuls of sugar, and boil gently until the mixture is quite smooth. Draw the saucepan from the fire, let the contents cool a minute, then add the well-beaten yolks of two eggs. Stir the mixture until it thickens, but it must not be allowed to boil after the eggs are added, or it will curdle. Time, four or five minutes to boil the sauce. Probable cost, 3d., exclusive of the sherry. Sufficient for four or five persons.