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Baked Bread Pudding

Place in a sauce a half pint of sweet cream, a little powdered sugar and lemon peel, place on stove and stir with a spatula for three minutes or so, then remove from the fire. Pare off the crust from some stale bread, and cut it into some small dice-shaped pieces, mixing them lightly into the above mixture, and place on the lid of the pan. Let the bread soak for ten minutes. Chop up very fine an ounce or so of candied citron, mixing with it four ounces of dried currants, some melted butter, and melted and strained beef-marrow, stirring in a little salt. Pour this preparation in with the soaked bread and mix it together gently for about ten minutes, breaking into it three eggs, one at a time, and add a gill of Madeira wine and half a gill of cognac. Butter and sprinkle with breadcrumbs a pudding-mould, and pour into it this preparation, lay on a baking-plate, and put in a slow oven to bake for an hour and a half. Remove and turn it onto a hot dish, serve with Sabayon sauce with Madeira.