German Pudding, and Sauce (Very Good)

Instructions

1. Stew, until very tender and dry, three ounces of whole rice in a pint and a quarter of milk.
2. When a little cooled, mix with it three ounces of beef-suet finely chopped, two ounces and a half of sugar, an ounce of candied orange or lemon-rind, six ounces of sultana raisins, and three large eggs well beaten and strained.
3. Boil the pudding in a buttered basin, or in a well-floured cloth, for two hours and a quarter.
4. For the sauce, dissolve an ounce and a half of sugar broken small in two glasses of sherry, or of any other white wine, and stir them when quite hot to the beaten yolks of three fresh eggs.
5. Then stir the sauce in a small saucepan held high above the fire until it resembles custard, but by no means allow it to boil, or it will instantly curdle.
6. Pour it over the pudding, or, if preferred, send it to table in a tureen. A full teaspoonful of lemon-juice added to the wine is an improvement to this sauce.
7. Proportions: Milk, 1-1/4 pint; rice, 3 oz.; 1 hour, or more. Suet, 3 oz.; sugar, 2-1/2 oz.; candied peel, 1 oz.; sultana raisins, 6 oz.; eggs, 3 large: 2-1/4 hours. Sauce: sherry, 2 glasses; sugar, 1-1/2 oz.; yolks of eggs, 3; little lemon-juice.
8. Note: The German sauce should be milled to a fine froth and poured upon the pudding with which it is served; when this is not done, the quantity should be increased.