1128 | Apricot Sauce.
—Put four ounces of apricot marmalade (No. 1335) into a saucepan with one ounce of fresh butter and a gill of water; set it on the hot stove and stir briskly with the spatula until it comes to a boil, then take from off the fire, and add immediately a gill of good brandy, mixing again with the spatula for one minute more, then pour the sauce over the boiled apple dumplings, and serve.