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German Pudding, Brown Bread

Collect as many pieces of stale brown bread as will make half a pound of crumbs, and rub them through a sieve, then soak for half an hour in a wine-glassful of sherry or boiling milk, and mix with it two ounces of fresh butter, three table-spoonfuls of sifted sugar, two ounces of sweet almonds, blanched and pounded, a tea-spoonful of finely-chopped lemon-rind, half a tea-spoonful of powdered cinnamon, two table-spoonfuls of picked raisins, the same of currants, and the well-beaten yolks of six eggs. When these ingredients are thoroughly blended, butter a mould, add to the above-mentioned ingredients the whites of the eggs, beaten to a firm froth, pour the mixture into the mould, and boil or steam the pudding. When sufficiently cooked, turn it out, and serve with wine or German pudding sauce (see GERMAN PUDDING SAUCE). Time to boil, an hour and a half. Probable cost, 1s. 2d., exclusive of the wine and sauce. Sufficient for five or six persons.