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Tweet Punch Sauce
Punch (eg, brandy, rum, orange) thickened with butter and flour (Acton 1845, etc)
Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);
PUNCH SAUCE FOR SWEET PUDDINGS.
This may be served with custard, plain bread, and plum-puddings.
With two ounces of sugar and a quarter of a pint of water, boil very gently the rind of half a small lemon, and somewhat less of orange-peel, from fifteen to twenty minutes; strain out the rinds, thicken the sauce with an ounce and a half of butter and nearly a teaspoonful of flour, add a half-glass of brandy, the same of white wise, two-thirds of a glass of rum, with the juice of half an orange, and rather less of lemon-juice: serve the sauce very hot, but do not allow it to boil after the spirit is stirred in.
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