Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 tbsp cornstarch
1/2 cp sugar
1/4 tsp salt
1/2 tsp powdered nutmeg
1 cp boiling water
1 tsp grated lemon peel
3 tbsp lemon juice or sherry
1 tbsp grenadine
2 tbsp butter
1 - Mix cornstarch, sugar, salt, and nutmeg.
2 - Stir into boiling water gradually.
3 - Continue to stir over low heat until mixture thickens and boils.
4 - Boil 2 or 3 minutes, until sauce is clear.
5 - Beat in lemon peel, juice or sherry and grenadine.
6 - Serve hot with Suet Pudding (recipe elsewhere)
Makes 6 servings.