Cabinet Pudding Sauce.
Yolks of 2 eggs, whipped very light.
1 lemon, juice and half the grated peel.
1 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 five minutes and put in the wine, stirring hard. Set within a saucepan of boiling water, and stir until it is scalding hot. Do not let it boil. Pour over the pudding.