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Marrow Pudding, Boiled or Baked

Pour over half a pint of fine crumbs, prepared from stale rolls, three breakfast-cupfuls of boiling milk, flavoured with lemon-peel and grated nutmeg. Cover them to soak, then beat together the bread, seven ounces of carefully-shredded marrow, and four well-whisked eggs. Sweeten to taste, and boil in a buttered mould, or bake in a dish lined with puff-paste. Time, two hours to boil; an hour to bake. Sufficient for five or six persons.