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German Pudding, Boiled

Put the thin rind of a large lemon into half a pint of milk. Let the milk stand for half an hour, then boil, and pour it over half a pound of stale crumbs of bread, finely grated. When cool, beat it with a fork, take out the lemon-rind, and add three ounces of butter, three ounces of sugar, and four eggs, well beaten. Butter a plain round mould rather thickly, put in a layer of the soaked bread-crumbs, etc., then a layer of either good jam or marmalade, and repeat until the mould is full. Put soaked bread at the top. Cover with buttered paper, put the mould in a pan, and boil or steam the pudding. Serve with German pudding sauce (see GERMAN PUDDING SAUCE). Time to boil or steam, an hour and a half. Probable cost, 1s. 6d. Sufficient for five or six persons.