Pour half a pint of boiling milk upon one pound of bread-crumbs; beat up a quarter of a pound of fresh butter to a cream; add to it the yolks of ten eggs well beaten; drain the milk from the bread, and add the bread with a quarter of a pound of pounded sugar and the grated peel of a lemon; whip the whites of the ten eggs into a solid froth, and add them the last thing: butter a cloth, and put the pudding in, tying it loose, as it will swell out a good deal; plunge it into boiling water; boil one hour. Some persons add a quarter of a pound of jar raisins slit and stoned. When turned out stick the surface with sliced almonds, and serve with the following sauce:-Take one pint of cream, one pint of sweet raisin wine, four ounces of sugar rubbed on the peel of a lemon, and let them boil; add the yolks of six eggs well beaten, and the juice of the lemon; mix them well; make the sauce quite hot, but do not let it boil again; pour some over the pudding, serving the remainder in a sauce boat.