Cabinet Pudding Sauce. ✠
Yolks of four eggs, whipped very light.
1 lemon—juice and half the grated peel.
1 good glass of wine.
1 teaspoonful of cinnamon.
1 cup of sugar.
1 tablespoonful of butter.
Rub the butter into the sugar, add the yolks, lemon, and spice. Beat ten minutes and put in the wine, still stirring hard. Set within a saucepan of boiling water, and beat while it heats, but do not let it boil.
Pour over the pudding.