Brandy Sauce
QNE pint of boiling water, two heaped teaspoonfuls of arrowroot, one wineglassful of brandy, two tablespoonfuls of sugar. Boil sugar and water together. M i x arrowroot very smoothly with two tablespoonfuls of cold water and pour on to it the boiling water and sugar, stirring all the time till i t thickens. Add brandy and stir well. Serve the sauce very hot. Brandy poured over the pudding and set alight at the table adds to the flavour of the pudding.
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Bibliographic details
Auckland Star, Volume LXXII, Issue 301, 20 December 1941, Page 13
Word Count
83Brandy Sauce Auckland Star, Volume LXXII, Issue 301, 20 December 1941, Page 13
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Acknowledgements
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