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Sauce for Plum Pudding

Use equal quantities of butter and sugar. Cream the butter until very light, add the sugar, beat until very light. Add then the beaten yolk of an egg and a dash of grated nutmeg. Heat a large glass of sherry wine with a tablespoonful of water, when just beginning to boil, stir it in the butter and sugar. Brandy, sherry or lemon juice may be used according to fancy and circumstances. {