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Marrow Pudding

Finely chop up three ounces raw beef marrow; place it in a basin with three ounces bread crumbs and briskly mix both with a wooden spoon for two minutes, then add two egg yolks, with two ounces sugar; mix again for two minutes longer; add half ounce candied lemon or orange peel, one tablespoon rum and one tablespoon sherry; mix again for a minute. Beat the whites of the two eggs to a stiff froth and gently add to the mixture, lightly mixing meanwhile. Lightly butter six small pudding moulds, then fill them up with the preparation; place the moulds in a roasting pan, pour hot water into the pan up to half the height of the moulds; set in the oven and bake for thirty-five minutes; remove, unmould upon a hot dish. Pour a rum sauce over and serve.