No. 85 Custard Sauce
One pint of milk, yolks of 4 eggs, ½ cupful sugar. Set on the fire, and stir until thick.
No. 86 Royal Wine Sauce
Bring slowly to the boiling point ½ pint of wine, then add to it the yolks of 4 eggs, and 1 cupful of sugar; whip it on the fire until it is in a state of high froth, and a little thick; remove and use as directed.