The National Cook Book, 9th ed.

by Hannah Mary Peterson

RICH WINE SAUCE.

204. Half a pint of boiling water,
Five ounces of sugar,
Three ounces of butter,
Two gills of wine.

Mix the flour to a smooth paste with a little cold water, stir this into the half pint of boiling water. Let it boil about one minute. Take it off, and add the sugar, (brown is the best,) butter, and wine. Some prefer a little nutmeg.

Serve it hot.