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Punch Sauce
Sauces and Spicery

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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