Melt a little butter, sweeten it to taste, and flavor with grated lemon rind, nutmeg, or cinnamon.
Butter twice the size of an egg is to be beaten to a cream with a pint of sugar and a tablespoonful of flour. Add a gill of brandy. Set the cup in a dish of boiling water and beat until the sauce froths.
Boil almost any fresh fruit until it is quite soft. Squeeze it through cheesecloth, sweeten to taste, heat it, and pour the sauce over your pudding. Spices may be added during the final heating.