Sauce Without Butter for Boiled Puddings
Origin: London, England
Source: Anonymous, 1846
Ingredients
- 1 tablespoon flour
- 2 tablespoons water
- wine
- lemon peel
- 1 clarified suet
- nutmeg
- sugar
- water
- lemon juice
- essence of noyeau or almonds
Instructions
- Mix the flour with two tablespoons of water until smooth. Add a little wine, grated lemon peel, the clarified suet (about the size of a walnut, grated), grated nutmeg, and sugar.
- Place the mixture in a saucepan and stir in one direction, adding more water if the sauce becomes too thick. You may substitute lemon juice, or essence of noyeau or almonds, to vary the flavour.