PLUM SAUCE
- 1 pint (2 cups) stoned plums
- 1 gill (½ cup) water
- 4 ozs. (4 heaping tablespoonfuls) sugar
- 1 teaspoonful lemon extract
Put the stoned plums into an earthenware dish, add the water and the sugar; stir them over the fire until the plums are quite smooth; rub through a sieve, add the lemon extract, and serve with any steamed pudding.