Mrs. Beeton's All About Cookery

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Wine or Brandy Sauce (for Puddings)

Wine Sauce (for Puddings).-IN-
Wine Sauce (for Puddings).-IN-

INGREDIENTS for sauce for pudding for 7 or 8 persons.-1 pint of melted butter, 3 heaped teaspoonfuls of pounded sugar, 1 large wineglassful of port or sherry, or of a small glassful of brandy. AVER- AGE COST, 9d.

Make 1/2 pint of melted butter, omitting the salt; then stir in the sugar and wine or spirit in the above proportion, and bring the sauce to the point of boiling. Serve in a boat or tureen separately, and, if liked, WINE CASK. pour a little of it over the pudding. To convert this into punch sauce, add to the sherry or brandy a small wineglassful of rum and the juice and grated rind of 1/2 lemon. Liqueurs, such as Maraschino or Curaçoa, substituted for the brandy, make excellent sauces.

TIME. Altogether, 15 minutes.

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