Punch Sauce for Sweet Puddings

Instructions

1. This may be served with custard, plain bread, and plum-puddings.
2. With two ounces of sugar and a quarter of a pint of water, boil very gently the rind of half a small lemon, and somewhat less of orange-peel, from fifteen to twenty minutes.
3. Strain out the rinds, thicken the sauce with an ounce and a half of butter and nearly a teaspoonful of flour.
4. Add a half-glass of brandy, the same of white wine, two-thirds of a glass of rum, with the juice of half an orange, and rather less of lemon-juice.
5. Serve the sauce very hot, but do not allow it to boil after the spirit is stirred in.
6. Proportions: Sugar, 2 oz.; water, 1/4 pint; lemon and orange rind: 14 to 20 minutes. Butter, 1-1/2 oz.; flour, 1 teaspoonful; brandy and white wine, each 1/2 wineglassful; rum, two-thirds of glassful; orange and lemon juice.