English Pudding, Baked. Put in a saucepan two gills of sweet cream, three ounces of pow- dered sugar, and the peel of half a medium-sized lemon; place the pan on the stove, and, with a spatula, stir, and let boil for three min- utes and take off the fire. Have ten ounces of stale French bread, pare off the crust and cut it into small, dice-shaped pieces, add them to the preparation, mixing lightly; put on the lid, and let the bread soak for ten minutes.
Chop up very fine one ounce of candied cit- ron ; mix it with four ounces of dried currants, four ounces of melted butter, four ounces of melted and strained beef marrow, and a saltspoonful of salt. With the hand stir thoroughly for two minutes. Pour this preparation in with the soaked bread, and mix gently, either with the hand or a spatula, for ten minutes; meanwhile breaking in three eggs, one by one at a minute's inter- val, and adding a gill of Madeira wine and half a gill of cognac.
Butter, and sprinkle well with bread-crumbs a two-quart pudding- 27 mold ; pour in all the preparation, lay it on a baking-pan, and place it in a slow oven to bake for one and a half hours. Remove, and with the aid of a towel turn it onto a hot dessert-dish, serving it with a hot Sabayon sauce au madere
