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Imperial Pudding

Chop fine four ounces of beef suet, and mix with it four ounces of grated breadcrumb, two ounces of ground rice, one-half teaspoonful of baking powder, and the grated rind of one lemon. Mix thoroughly, and moisten with one well-beaten egg and a little milk. Butter a mould, turn the mixture into it, fix a sheet of buttered paper over the top, and steam the contents for an hour and a half. When cooked turn the pudding out of the mould onto a dish, and serve with lemon sauce.