Wine or Brandy Sauce for Puddings

Ingredients

• 1/2 pint 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

Instructions

1. Make 1/2 pint of melted butter by recipe No. 377, omitting the salt;
2. then stir in the sugar and wine or spirit in the above proportion, and bring the sauce to the point of boiling.
3. Serve in a boat or tureen separately, and, if liked, pour a little of it over the pudding.
4. 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.
5. Liqueurs, such as Maraschino or Curaçoa substituted for the brandy, make excellent sauces.