Wine Sauce for Puddings

Ingredients

• 1/2 pint sherry
• 1/4 pint water
• the yolks of 6 eggs
• 2 oz pounded sugar
• 1/2 teaspoonful minced lemon-peel
• a few pieces of candied citron cut thin

Instructions

1. Separate the yolks from the whites of 5 eggs;
2. beat them, and put them into a very clean saucepan (if at hand, a lined one is best);
3. add all the other ingredients, place them over a sharp fire, and keep stirring until the sauce begins to thicken;
4. then take it off and serve.
5. If it is allowed to boil, it will be spoiled, as it will immediately curdle.