Mix a tablespoonful of fine flour with a gill of cold water, put it into
a gill of boiling water, and, having stirred over the fire until it is
thick, add the yolk of an egg. Continue stirring for five minutes, and
sweeten with two ounces of castor sugar. Mix a wine-glass of brandy with
two tablespoonfuls of sherry, stir it into the sauce, and pour it round
the pudding. If liked, a grate of nutmeg may be added to the sauce, and,
if required to be rich, an ounce of butter may be stirred in before the
brandy.