Soyer's Sauce for Plum-Pudding

Ingredients

• The yolks of 3 eggs
• 1 tablespoonful powdered sugar
• 1 gill milk
• a very little grated lemon-rind
• 2 small wineglassfuls of brandy

Instructions

1. Separate the yolks from the whites of 3 eggs, and put the former into a stewpan;
2. add the sugar, milk, and grated lemon-rind, and stir over the fire until the mixture thickens; but do _not_ allow it to _boil_.
3. Put in the brandy;
4. let the sauce stand by the side of the fire, to get quite hot;
5. keep stirring it, and serve in a boat or tureen separately, or pour it over the pudding.