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Steamed Cabinet Pudding

2 quarts of slices of cake. 4 ounces of butter. 1/2 pound of citron shred fine. 3 pints of milk. 8 eggs. 1/2 cupful of red currant jelly. Sponge cake is best. A 2 quart milk pan will measure the slices. Use shallow pudding moulds having lids. Stick the shreds of citron around the insides on a coating of butter. Spread one side of the cake slices very thinly with butter, the other side with jelly, and pile them in the moulds, not to fit tight. Beat the milk and eggs together--no sugar needed--pour over the cake; when absorbed fill up again. Steam 1 1/2 hours. Turn the puddings out of the moulds and serve whether whole or in slices with either meringue sauce or sauce ecumante poured over.