To change the character of this sauce, a tablespoonful of butter may be added

A historical recipe from Made-Over Dishes, by S. T. Rorer.

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A historical recipe

Made-Over Dishes, by S. T. Rorer. Project Gutenberg eBook #6978.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Where butter enters largely into the composition of a pudding sauce, it is better that it should be beaten to a cream, the sugar added gradually, then the egg and last the liquor.
Heat it over a double boiler just at serving time, or the froth will float on the surface and the liquid be rather dense at the bottom.
Melted sugar with lemon juice and a little water is called sugar sauce.