- 2 eggs
- 1 pint (2 cups) milk
- 1 tablespoonful cornstarch
- 1 tablespoonful sugar
- ½ teaspoonful vanilla extract
Moisten the cornstarch with a little of the milk, add the eggs and the sugar, beat well together, make the milk hot, add it to the cornstarch and eggs, stir well, return the mixture to the casserole, and let it thicken, stirring all the time, but it must not boil or it will curdle.
Add the vanilla extract.
Serve hot or cold.
CURRANT SAUCE
- 3 ozs. (3 tablespoonfuls) currants
- 1 tablespoonful fine bread crumbs
- 4 cloves
- 1 oz. (1 heaping tablespoonful) butter
- 1 wineglassful port wine
- 1 blade mace
Wash the currants and put them with the other ingredients into a fireproof dish, cook gently for twenty minutes, stirring till smooth, and serve in an earthenware sauce boat.
The cloves and mace should be tied in muslin or cheesecloth and removed before the sauce is served.
This sauce is good served with venison.