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Sago Pudding, Boiled

Put a pint of milk into a saucepan with the thin rind of half a lemon, and let it simmer gently until it is pleasantly flavoured. Strain it, mix with it three table-spoonfuls of well-washed sago and two table-spoonfuls of sugar, and then boil the mixture, stirring gently till it is thick and smooth. Let it cool, then add two well-beaten eggs. Turn it into a well-buttered basin which it will quite fill, lay a buttered paper on the top, and tie a floured cloth securely over it. Plunge it into a saucepan with plenty of boiling water, and keep it boiling till done enough. Move it about occasionally for the first quarter of an hour. Let it stand in the basin a few minutes, then turn it out carefully, and garnish with jelly, or send wine sauce to table with it. Time to boil, one hour. Probable cost, 8d. Sufficient for four or five persons.