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Tapioca, Gratine

Drop ten ounces of tapioca into a stewpan with a quart of boiling milk. Add a slice of butter, a pinch of salt, sugar to taste, and the grated rind of a lemon. Boil, then simmer very gently, stirring all the time till tender. Pour the tapioca out, and when cool mix four eggs with it. If the eggs are added when the mixture is too hot it will curdle. Turn into a plain mould, which has been buttered and lined with bread-crumbs. Bake in a gentle oven till brown on the top. Turn out and serve.