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Wine Sauce (for Puddings)

IN- GREDIENTS for sauce for large pudding.pint of sherry, 1/4 pint of water, the yolks of 5 eggs, 2 oz. of pounded sugar, 1/2 teaspoonful of minced lemon-peel, a few pieces of candied citron, cut thin. AVERAGE COST, 1s. 2d.

Separate the yolks from the whites of 5 eggs; beat them, and put them into a very clean saucepan (if at hand, a lined one is best); add all the other ingredients, place them over a sharp fire, and keep stirring WINE, TO MULL. until the sauce begins to thicken; then take it off, and serve. If it is allowed to boil, it will be spoiled, as it will immediately curdle. TIME. To be stirred over the fire 3 or 4 minutes; but it must not boil.

SEASONABLE at any time.

Wine Sauce (for Puddings; Excellent).-INGREDIENTS for sauce for goodsized pudding. The yolks of 4 eggs, I teaspoonful of flour, 2 oz. of pounded sugar, 2 oz. of fresh butter, 1/4 saltspoonful of salt, 1/2 pint of sherry or Madeira. AVERAGE COST, 1s. 3d.

Put the butter and flour into a saucepan, and stir them over the fire until the former thickens; then add the sugar, salt and wine, and mix these ingredients well together. Separate the yolks from the whites of 4 eggs; beat up the former, and stir them briskly to the sauce; let it remain over the fire until it is on the point of simmering; but do not allow it to boil, or it will instantly curdle. This sauce is delicious with plums, marrow, or bread puddings; but should be served separately, and not poured over the pudding.

TIME. From 5 to 7 minutes to thicken the butter; about 5 minutes to stir the sauce over the fire.