Sauces/Gravy Common Wine Sauce (for Puddings)

common wine sauce (for puddings)

(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1862)

Ingredients:

a few ounces of melted butter​

2 tbsp. lump sugar​

a glass of sherry​

a 1/2 glass of brandy​

grated lemon peel and / or nutmeg​

Instructions:

Make thin a few ounces of melted butter, then add from a tablespoon to two of coarsely pounded lump sugar, and a glass of sherry with half a glass of brandy; a little grated lemon peel or nutmeg, or both together, are improvements.​