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Wine Sauce

Take one cup of butter; two cups of powdered sugar; eight tablespoons of sherry; a grating of nutmeg. Beat the butter until creamy, and gradually add the sugar, stirring all the time; when all the sugar has been used, add the wine by spoonfuls, still stirring. Beat the mixture until it becomes a smooth, light froth, set the bowl in a basin of hot water, and stir it for two minutes. Fill the sauceboat with boiling water to heat it, and when the sauce has cooked sufficiently, empty the boat, pour in the sauce, grate a bit of nutmeg on the top, and serve hot.