Plum-Pudding Sauce

• 1 wineglassful of brandy
• 2 oz. of very fresh butter
• 1

Mode

Put the pounded sugar in a basin, with part of the brandy and the butter; let it stand by the side of the fire until it is warm and the sugar and butter are dissolved; then add the rest of the brandy, with the Madeira. Either pour it over the pudding, or serve in a tureen. This is a very rich and excellent sauce.