Jelly Sauce. ( No. 2 ). ✠
½ cup currant jelly.
2 tablespoonfuls melted butter.
1 lemon—juice and half the grated peel.
½ teaspoonful nutmeg.
2 glasses wine, and a tablespoonful powdered sugar.
Heat the butter a little more than blood-warm; beat the jelly to a smooth batter and add gradually the butter, the lemon, and nutmeg. Warm almost to a boil, stirring all the while; beat hard, put in the sugar, lastly the wine. Set in a vessel of hot water stirring now and then, until it is wanted. Keep it covered to hinder the escape of the wine flavor. Stir well before pouring out.
This is a very fine sauce, particularly for cabinet and Neopolitan puddings.