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Punch Sauce, for Sweet Puddings

Rub a large fresh lemon with two or three lumps of sugar till all the yellow part is taken off, then add more sugar to make up the weight to two ounces. Pour over this a glassful of sherry or Madeira, and a glassful of brandy. Mix a table-spoonful of flour smoothly with two ounces of fresh butter, and add, gradually, the well-beaten yolks of four eggs, the flavoured sugar, etc. Turn the whole into a saucepan, and whisk briskly over a gentle fire until it begins to thicken; serve very hot. The sauce must not reach the point of boiling. If liked, the eggs can be omitted, and the wine, etc., can be mixed with half a pint of melted butter. Time, two or three minutes to boil the sauce. Probable cost, exclusive of the wine and brandy, 10d. Sufficient for six or seven persons.