PLUM-PUDDING SAUCE.
Put into a saucepan two ounces of best butter and a tablespoonful of flour; mix these well together with a wooden spoon, and stir in half a pint of cold water and a little salt and pepper. Set this on the fire and stir constantly till nearly boiling; then add half a tumbler of Madeira wine, brandy, or Jamaica rum, fine sugar to the taste, and a little ground cinnamon or grated nutmeg. Make the sauce very hot, and serve over each portion of the pudding.