A Good Sauce For Various Boiled Puddings
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Ingredients
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1/4 lb. of butter, 1/4 lb. of pounded sugar, a wineglassful of brandy or rum.

Method
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Beat the butter to a cream, until no lumps remain; add the pounded sugar, and brandy or rum; stir once or twice until the whole is thoroughly mixed, and serve. This sauce may either be poured round the pudding or served in a tureen, according to the taste or fancy of the cook or mistress.

Source: Mrs Beeton's Book of Household Management (1861)
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