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.