[5.] Bishop Sauce.— Boil 2 ounces of sago in 2 cups water, with 1 tablespoonful fine minced or ground bitter almonds, a piece of cinnamon and the peel of 1 lemon; when sago is done strain it through a sieve, add 1½ cups claret, ¼ pound sugar and 1 teaspoonful of bishop essence.
[6.] Madeira Sauce, No. 1.— Set a small saucepan on the stove with the yolks of 3 eggs, 1 cup Madeira and 2 tablespoonfuls sugar; stir until it comes to a boil; then remove from fire and add by degrees 4 tablespoonfuls sweet cream, stirring constantly, and serve.
[7.] Madeira Sauce, No. 2.— Mix 1 tablespoonful flour with 1½ spoonfuls butter; add 1½ cups boiling water; boil 3 minutes, stirring constantly; remove from the fire, add ½ cup Madeira and 3 tablespoonfuls sugar.
[8.] Butter Sauce.— In a small saucepan mix 1 tablespoonful flour with a little cold water; add by degrees 1 cup of boiling water, stirring constantly; set the saucepan over the fire, add 1 heaping tablespoonful butter in small pieces; continue stirring and boil for a few minutes.
[9.] Sherry Wine Sauce, No. 1.— Add to the Butter Sauce ½ cup sugar and ½ pint sherry wine.
[10.] Sherry Wine Sauce, No. 2.— 1 cup sherry wine, ½ cup water, the yolks of 3 eggs, 2 tablespoonfuls sugar and the grated rind of ½ lemon; put all the ingredients in a small saucepan over the fire and keep stirring until the sauce begins to thicken; then take it off; if allowed to boil it will be spoiled, as it will immediately curdle; beat the whites to a stiff froth, stir them into the sauce and serve.
[11.] Sherry Wine Sauce, No. 3.— Melt in a small saucepan 1 tablespoonful butter; add 1 teaspoonful flour; when well mixed add 1 cup sherry wine, 2 tablespoonfuls sugar and the yolks of 4 eggs; stir briskly until the sauce is on the point of boiling; then instantly remove and serve with plum or bread pudding.
[12.] Wine or Brandy Sauce.— Prepare 1 cup Butter Sauce, sweeten it with sugar, add 1 glass brandy, port or sherry wine, a little lemon juice and nutmeg.
[13.] Arrack Sauce (Allemande).— Mix 2 tablespoonfuls flour with some white wine; add in small pieces 2 tablespoonfuls butter, peel and juice of ½ lemon and 2 cups white wine; place a saucepan containing the ingredients over the fire and stir until it comes to a boil; remove from the fire, add 1 cup arrack and 1 cup sugar.
[14.] Arrack Sauce (English).— Put in a small saucepan 1 tablespoonful flour mixed with a little cold water, the yolks of 3 eggs, 1 tablespoonful butter, a piece of cinnamon, a little lemon peel, 2 tablespoonfuls sugar and 1½ cups water; set saucepan over the fire, stir constantly until it commences to boil; then instantly remove from the stove, add a little lemon juice and ½ cup arrack. This sauce can be made with any kind of wine or brandy.