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Almond and Bread Pudding

3 ounces of sweet almonds 6 bitter almonds 4 ounces of bread crumbs 2 ounces butter The grated rind and juice of 1 lemon 2 tablespoons sugar 2 tablespoons flour 1/2 pint milk Blanch the almonds, and put them through a nut mill. Pound them well, adding a little water occasionally to prevent oiling. Add to the milk, and let them simmer on the stove for a quarter of an hour; then pour over the bread crumbs, and add the sugar, flour and lemon.