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Almond and Bread Pudding

Blanch and pound three ounces of sweet and six or seven bitter almonds, and allow them to simmer gently in half a pint of milk by the side of the fire for a quarter of an hour, to draw out the flavour. Then pour them into four ounces of moderately stale crumbs of bread. Stir in a quarter of a pound of beef suet finely shred, two table-spoonfuls of moist sugar, the same of flour, the finely-minced rind and the juice of a lemon, and two well-beaten eggs. Beat the whole thoroughly, and pour it into a well-oiled mould; let it boil without stopping for three hours, and serve with sweet sauce. Sufficient for four or five persons. Probable cost, 10d.