Sabyllon.
This is a French pudding sauce, and an exceedingly good one. It is so rich that one or two table-spoonfuls poured over a fruit, batter, bread, or almost any kind of pudding, are sufficient. The amount of sauce in the receipt is, therefore, enough for six or seven persons.
Put two yolks and one whole egg, also a scant half tea-cupful of sugar, into a little stew-pan; beat them well for a few minutes. Then put the saucepan into another, containing boiling water, over the fire; beat the eggs briskly with the egg-whisk while you gradually pour in a scant half tea-cupful of sherry; when the sherry is all in, the egg will begin to thicken; then take it from the fire, and add the juice of a quarter of a small lemon.