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Polish Sauce, for Sweet Puddings

Put an ounce of butter and a tea-spoonful of moist sugar into a stewpan, and when the sugar is dissolved stir in a tea-spoonful of fine flour. Let it brown, then pour in four table-spoonfuls of claret, add a tea-spoonful of stoned and chopped raisins, a tea-spoonful of picked and washed currants, the eighth of a small nutmeg, grated, an inch of thin lemon-rind, and half a dozen almonds blanched and cut small. Simmer the sauce gently, until the currants are soft, and serve. Time to simmer, a quarter of an hour. Probable cost, exclusive of the wine, 3d. Sufficient for two or three persons.