Wine or Brandy Sauce for Puddings
1363. INGREDIENTS.—1/2 pint of melted butter No. 377, 3 heaped teaspoonfuls of pounded sugar; 1 large wineglassful of port or sherry, or 3/4 of a small glassful of brandy.
Mode.—Make 1/2 pint of melted butter by recipe No. 377, omitting the salt; then stir in the sugar and wine or spirit in the above proportion, and bring the sauce to the point of boiling. Serve in a boat or tureen separately, and, if liked, pour a little of it over the pudding. To convert this into punch sauce, add to the sherry and brandy a small wineglassful of rum and the juice and grated rind of 1/2 lemon. Liqueurs, such as Maraschino or Curaçoa substituted for the brandy, make excellent sauces.
Time.—Altogether, 15 minutes. Average cost, 8d.
Sufficient for 6 or 7 persons.