Custard-Sauce

Boil together some sugar and cream; beat up the yolk of an egg, and add it to the boiling cream with a glass of sherry or madeira; stir well, and serve.

Brandy Butter Sauce For Plum Pudding

A quarter of a pound of butter to be beaten with a wooden spoon all one way till it looks like thick cream; then add a quarter of a pound of loaf-sugar (less is better), a glass of sherry, and a small glass of brandy; mix well with the butter and sugar, adding only a small quantity at a time.

German Pudding-Sauce

Just bring to the boil half a pint of white wine, with a little lemon-peel and sugar in it; beat up well the yolks of seven eggs, and pour the hot wine over them; whisk it or mill it to a froth, and serve with almost any boiled pudding.

Sabajone Or Sabaillon

Mix eight very fresh yolks of eggs with three glasses of madeira or sherry wine, some sugar, and a little cinnamon. Put all into a saucepan over a quick fire; do not let it boil, but beat it constantly till it rises and is of the consistency of thick cream. This is an excellent pudding-sauce, but in Italy it is poured into glasses and eaten by itself, being served at balls, etc.

Arrowroot-Sauce

Mix smooth with cold water a spoonful or two of arrowroot, pour boiling water over it, stirring continually till it is smooth and clear; then put it into a saucepan with a glass of sherry, a bit of lemon-peel, and a little sugar; heat thoroughly, stirring all the time, take out the lemon-peel, and serve.

Wine-Sauce

Make some thin melted butter, sweeten it with brown sugar, add a little grated lemon-peel, or a little nutmeg, and two glasses of sherry or madeira; make it quite hot, but do not let it boil, and serve immediately.