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Kirsch Sauce

Pour into a saucepan one pint of cold water and one-half pound of granulated sugar, and place it over a hot fire. Mix one ounce of corn starch in a cup with one gill of cold water, and when the water in the saucepan is boiling, add the corn starch to it, stirring it well for two minutes with a whisk. Remove from the fire and add immediately one-half gill of kirsch and stir again for a minute. Strain through a fine sieve into a sauceboat, and serve very hot.