Punch Sauce for Sweet Puddings


  • Sugar, 2 oz.
  • water, ¼ pint
  • lemon and orange rind: 14 to 20 minutes.
  • Butter, oz.
  • flour, 1 teaspoon
  • brandy and White wine, ½ wineglassful
  • rum, two-thirds of glassful; orange and lemon Juice.


This may be served with custard, plain bread, and plum-puddings. With two ounces of sugar and a quarter of a pint of water, boil very gently the rind of half a small lemon, and somewhat less of orange-peel, from fifteen to twenty minutes; strain out the rinds, thicken the sauce with an ounce and a half of butter and nearly a teaspoonful of flour, add a half-glass of brandy, the same of white wine, two-thirds of a glass of rum, with the juice of half an orange, and rather less of lemon-juice: serve the sauce very hot, but do not allow it to boil after the spirit is stirred in.