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Vermicelli Pudding, with Apples

Put a quart of milk into a saucepan with a thin strip of lemon-rind, bring it gently to the boil, remove the lemon-rind, and drop lightly and gradually into it four ounces of very fresh vermicelli. Simmer over a gentle fire, stirring it all the time till it is quite tender and very thick. Turn it into a bowl, work into it a large slice of fresh butter, and sweeten to taste. Let the pudding become almost cold, stir into it two, three, four, or five well-beaten eggs, according to the kind of pudding required, and add a spoonful of brandy if liked. Butter a dish, turn the pudding into it, and cover the surface with good baking apples which have been pared, cored, and thinly sliced. Press them into the pudding, so that they may be covered with the batter, and bake the pudding in a moderately-heated oven till the fruit is tender. Time to bake the pudding, three-quarters of an hour. Probable cost, 10d. or more, according to quality. Sufficient for six persons.