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Cream Pudding, Rich

Put the thin rind, of a lemon into a pint of cream, bring it slowly to a boil, and pour it over the finely-grated crumb of a French roll. Let it stand to soak, then beat it well with a fork, and add two table-spoonfuls of sugar, a pinch of salt, one or two drops of almond flavouring, a table-spoonful of brandy, and the yolks of six eggs well beaten. Bake in a buttered dish, and serve with wine sauce. Time to bake, half an hour. Probable cost, 2s. 3d., exclusive of the brandy. Sufficient for four or five persons.