Scotch Pudding

Soften twelve ounces of beef marrow at the oven door, without letting it melt. Pass it through a strainer and lay it in a bowl to beat to a cream, adding to it one by one ten egg-yolks, two whole eggs, also a pinch of salt, then put in fourteen ounces of bread-crumbs soaked in milk, two ounces of candied cherries cut in two, four ounces of candied orange and lemon peel cut in small three-sixteenth inch squares and half a gill of rum; lastly mix in ten egg-whites, beaten to a very stiff froth. Transfer this preparation into a buttered and sugared dome-shaped mold with a tube in its center; set it into a saucepan with water reaching to half its height, and place the saucepan on the fire for the water to come to a boil, then finish cooking in the oven for forty minutes. As soon as the pudding is done unmold it on a dish and cover over with apricot marmalade (No. 3675) diluted with a little Madeira wine; serve with a sauce-boatful of sauce or punch made as follows: Put in a saucepan a gill and a half of brandy, a gill and a half of rum, a gill of vanilla syrup, the peel of a lemon and of an orange and a small bit of cinnamon. Just when ready to serve heat without boiling and then set it on the fire for a few seconds to burn out the alcohol; cover the saucepan at once to extinguish the fire, and serve.