wineglassful of brandy or rum.
_Mode_.--Beat the butter to a cream, until no lumps remain; add the
pounded sugar, and brandy or rum; stir once or twice until the whole is
thoroughly mixed, and serve. This sauce may either be poured round the
pudding or served in a tureen, according to the taste or fancy of the
cook or mistress.
_Average cost_, 8d. for this quantity.
_Sufficient_ for a pudding.
SAUCE ROBERT, for Steaks, &c.