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Biscuit Pudding

Place five or six large broken biscuits in a saucepan with a breakfast cupful of milk, the grated rind of half a lemon, and boil well. Working this mixture into a smooth paste, add three ounces of warmed butter, two ounces of finely-crushed loaf-sugar and a tablespoonful of brandy, together with four well-beaten eggs; pour this mixture into a buttered dish or basin, tie over with a cloth, and place in a saucepan of water, and boil it for twenty minutes. When done, turn out onto a dish, pour over a little wine sauce, and serve.