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Queen's Sauce, for Boiled Plum Puddings

Take half a pint of good melted butter, sweeten it, and flavour with powdered cinnamon or grated lemon-rind. Stir into it a glassful of sherry, or Madeira, and a glassful of rum shrub. Put the sauce into a tureen, grate a little nut meg over the top, and it is ready for serving. Time, a few minutes to prepare. Sufficient for six or eight persons.