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Currant Pancakes

Put the thin rind of a lemon into a saucepan with a pint of milk, and let it stand by the side of the fire for some time to draw out the flavour. When this is extracted, put with the milk two ounces of butter and two table-spoonfuls of sugar, and when the butter is melted, put the milk on one side to cool. Mix eight ounces of flour very smoothly with six well-beaten eggs and two table-spoonfuls of water, add a pinch of salt and a table-spoonful of brandy, and afterwards the cooled milk. Melt a little butter or lard in the frying-pan; when quite hot, pour in sufficient batter to cover it thinly, immediately strew a few dried and picked currants over it, loosen the edges, brown the pancake on both sides, and serve with a little sugar and lemonjuice. Time, a few minutes to fry. Allow one for each person. Probable cost, 1s. 2d., exclusive of the brandy.