Boil in a saucepan 2 teaspoonfuls cornstarch in 1½ cups water with the rind of 1
lemon; take it from the fire, add 1 cup strawberry juice, a little Rhine wine or claret and sweeten with sugar.
9/04/2010
Punch Sauce
Place a small vessel on the stove with 1 cup of rum, 2 tablespoonfuls powdered sugar,
the grated rind of ½ an orange and 1 teaspoonful vanilla essence; let it remain over the fire until the liquor catches a light flame; put on the lid for 1 minute; then remove it from the fire, add the juice of 1 orange and serve hot. This sauce is usually poured over the pudding.
the grated rind of ½ an orange and 1 teaspoonful vanilla essence; let it remain over the fire until the liquor catches a light flame; put on the lid for 1 minute; then remove it from the fire, add the juice of 1 orange and serve hot. This sauce is usually poured over the pudding.
9/03/2010
Butter Sauce
In a small saucepan mix 1 tablespoonful flour with a little cold water; add by degrees 1 cup of boiling water, stirring constantly; set the saucepan over the fire, add 1 heaping tablespoonful butter in small pieces; continue stirring and boil for a few minutes.
Madeira Sauce
Mix 1 tablespoonful flour with 1½ spoonfuls butter; add 1½ cups boiling water;
boil 3 minutes, stirring constantly; remove from the fire, add ½ cup Madeira and 3 tablespoonfuls sugar.
boil 3 minutes, stirring constantly; remove from the fire, add ½ cup Madeira and 3 tablespoonfuls sugar.
Madeira Sauce
Set a small saucepan on the stove with the yolks of 3 eggs, 1 cup Madeira and 2
tablespoonfuls sugar; stir until it comes to a boil; then remove from fire and add by degrees 4 tablespoonfuls sweet cream, stirring constantly, and serve.
tablespoonfuls sugar; stir until it comes to a boil; then remove from fire and add by degrees 4 tablespoonfuls sweet cream, stirring constantly, and serve.
Bishop Sauce
Boil 2 ounces of sago in 2 cups water, with 1 tablespoonful fine minced or ground bitter almonds, a piece of cinnamon and the peel of 1 lemon; when sago is done strain it through a sieve, add 1½ cups claret, ¼ pound sugar and 1 teaspoonful of bishop essence.
Claret Sauce
Over the fire place a lined saucepan containing ½ bottle claret, 3 or 4 tablespoonfuls
sugar, 1 lemon cut into slices and freed of the pits, a piece of cinnamon and 1 small tablespoonful cornstarch mixed with water or wine; stir constantly until it comes to a boil; then strain and serve. Or boil 1 tablespoonful cornstarch in 1½ cups water, with piece of cinnamon and a few slices of lemon, for a few minutes; then remove from the fire; add ½ pint claret and sugar to taste.
sugar, 1 lemon cut into slices and freed of the pits, a piece of cinnamon and 1 small tablespoonful cornstarch mixed with water or wine; stir constantly until it comes to a boil; then strain and serve. Or boil 1 tablespoonful cornstarch in 1½ cups water, with piece of cinnamon and a few slices of lemon, for a few minutes; then remove from the fire; add ½ pint claret and sugar to taste.
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