White Wine sweet Sauce.
Break a stick of cinnamon, and set it over the fire in a saucepan, with enough water to cover it; boil it up two or three times; add a quarter of a pint of wine and about two spoonfuls of powdered sugar, and break in two bay-leaves; boil all these together; strain off the liquor through a sieve; put it in a sauceboat or terrine, and serve up.