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Custard, Boiled

Simmer in a well-lined saucepan a pint each of milk and cream, with a bay-leaf, and the thin rind of half a lemon. Strain the liquid for half an hour, and put it on again with three ounces of sugar. Beat well the yolks of six eggs, and add them gradually to the milk, stirring it carefully and steadily until it thickens. It must not boil, or it will curdle. Pour it into a large jug, and add a glass of brandy, still stirring it until it has cooled a little. Fill cups and serve. Probable cost, 2s. 4d., without brandy.