Arrow-root Pudding

Boil a pint of milk with eight bitter almonds pounded, a piece of

cinnamon, and lemon-peel, for some time; then take a large

table-spoonful of arrow-root, and mix it with cold milk. Mix this

afterwards with the boiling milk. All these must become cold before you

put in the eggs; then beat together three eggs, a little nutmeg and

sugar, and the arrow-root, and strain through a sieve. Butter your

mould, and boil the pudding half an hour. The mould must be quite full;

serve with wine sauce, butter a paper to put over it, and then tie over

a cloth.