_Ingredients._—½ pint of sherry, ¼ pint of water, the yolks of 5 eggs,
2 oz. of pounded sugar, ½ teaspoonful of minced lemon-peel, a few
pieces of candied citron cut thin. _Mode._—Separate the yolks from the
whites of 5 eggs; beat them, and put them into a very clean saucepan
(if at hand, a lined one is best); add all the other ingredients,
place them over a sharp fire, and keep stirring until the sauce begins
to thicken; then take it off and serve. If it is allowed to boil, it
will be spoiled, as it will immediately curdle. _Time._—To be stirred
over the fire 3 or 4 minutes; but it must not boil. _Average cost_,
2_s._ _Sufficient_ for a large pudding; allow half this quantity for a
moderate-sized one. _Seasonable_ at any time.
WINE SAUCE FOR PUDDINGS, Excellent.
_Ingredients._—The yolks of 4 eggs, 1 teaspoonful of flour, 2 oz.
of pounded sugar, 2 oz. of fresh butter, ¼ saltspoonful of salt, ½
pint of sherry or Madeira. _Mode._—Put the butter and flour into a
saucepan, and stir them over the fire until the former thickens; then
add the sugar, salt, and wine, and mix these ingredients well together.
Separate the yolks from the whites of 4 eggs; beat up the former, and
stir them briskly to the sauce; let it remain over the fire until it
is on the point of simmering; but do not allow it to boil, or it will
instantly curdle. This sauce is delicious with plum, marrow, or bread
puddings; but should be served separately, and not poured over the
pudding. _Time._—From 5 to 7 minutes to thicken the butter; about 5
minutes to stir the sauce over the fire. _Average cost_, 1_s._ 10_d._
_Sufficient_ for 7 or 8 persons.
WINE, to Mull.
_Ingredients._—To every pint of wine allow 1 large cupful of water,
sugar, and spice to taste. _Mode._—In making preparations like
the above, it is very difficult to give the exact proportions of
ingredients like sugar and spice, as what quantity might suit one
person would be to another quite distasteful. Boil the spice in the
water until the flavour is extracted, then add the wine and sugar,
and bring the whole to the boiling-point, when serve with strips of
crisp dry toast, or with biscuits. The spices usually used for mulled
wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine
may be mulled, but port and claret are those usually selected for the
purpose; and the latter requires a very large proportion of sugar. The
vessel that the wine is boiled in must be delicately clean, and should
be kept exclusively for the purpose. Small tin warmers may be purchased
for a trifle, which are more suitable than saucepans, as, if the latter
are not scrupulously clean, they will spoil the wine, by imparting to
it a very disagreeable flavour. These warmers should be used for no
other purposes.
WOODCOCK, Roast.
_Ingredients._—Woodcocks; butter, flour, toast. _Mode._—Woodcocks
should not be drawn, as the trails are, by epicures, considered a great
delicacy. Pluck, and wipe them well outside; truss them with the legs
close to the body, and the feet pressing upon the thighs; skin the
neck and head, and bring the beak round under the wing. Place some
slices of toast in the dripping-pan to catch the trails, allowing a
piece of toast for each bird. Roast before a clear fire from 15 to
25 minutes; keep them well basted, and flour and froth them nicely.
When done, dish the pieces of toast with the birds upon them, and pour
round a very little gravy; send some more to table in a tureen. These
are most delicious birds when well cooked; but they should not be kept
too long: when the feathers drop, or easily come out, they are fit for
for table. _Time._—When liked underdone, 15 to 20 minutes; if liked
well done, allow an extra 5 minutes. _Average cost._—Seldom bought.
_Sufficient._—2 for a dish. _Seasonable_ from November to February.
[Illustration: ROAST WOODCOCK.]