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Apricot Sauce

Cut some apricots in halves, remove and break the stones, blanch and pound the kernels and place, together with the fruit, in a saucepan with enough water to prevent them from burning. Pour over them a wineglassful of Madeira wine, and when the fruit is stewed quite soft, add sufficient sugar to sweeten, and a thickening of flour or arrowroot mixed with some water. Pass the sauce through a fine sieve into a sauceboat, and it is ready for use. Apricot jam and sherry may be substituted for the fresh apricots and Madeira, if desired.