Wine Sauce
Dissolve one pound sugar in a little water. Boil till nearly candied. Add a lump of butter the size of an egg, just before taking it off the fire, and stir in wine and nutmeg to your taste, after taking it off.-Mrs. R. Wine Sauce.
Melt half a pound of butter, three cupfuls sugar and two of Madeira wine together, for a large pudding. Put a little water in the stewpan and let it boil. Roll the butter in a little flour, and stir it in the boiling water quickly. Then add the sugar, and lastly the wine.--Mrs. T. Wine Sauce.
One-half pound butter, yolks of two eggs, beaten well and creamed with the butter; nine tablespoonfuls nice brown sugar; two glasses of wine. Let it simmer on the fire a short time. Grate nutmeg on it when you pour it into the sauce-bowl.-Mrs. T.