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Almond and Raisin Pudding

Soak a quarter of a pound of the stale crumb of bread in half a pint of new milk; add two table-spoonfuls of finely-shred suet, the same of currants washed and picked, a little sugar, the juice and finely-chopped rind of a lemon, three well-beaten eggs, and a table-spoonful of ale. Well butter a mould or basin. Place raisins in rows round it with four ounces of sweet almonds blanched and split in alternate rows (the butter will make them stick), and pour the mixture in. Put it into boiling water, and allow it to boil for three hours. Turn out and serve with wine sauce. Sufficient for five or six persons. Probable cost, 1s.