wineglassful of brandy or rum. _Mode_.--Beat the butter to a cream, until no lumps remain; add the pounded sugar, and brandy or rum; stir once or twice until the whole is thoroughly mixed, and serve. This sauce may either be poured round the pudding or served in a tureen, according to the taste or fancy of the cook or mistress. _Average cost_, 8d. for this quantity. _Sufficient_ for a pudding. SAUCE ROBERT, for Steaks, &c.