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Lemon Custard

Put the thin rind of two lemons into a pint of cream, and soak until the flavour is extracted. Boil the cream, and pour it gradually over the well-whisked yolks of eight eggs. Remove the lemon-rind, add a table-spoonful of brandy, and two table-spoonfuls of Madeira. Pour the mixture into a jug, place it in a pan of boiling water, and stir one way until the contents thicken. Serve either in cups or on a dish. Time, half an hour to prepare. Probable cost, exclusive of the brandy and wine, 2s. 4d. Sufficient for a pint and a half of custard.