Baked Rice Pudding (I)

Ingredients

• 1 small teacupful of rice
• 4 eggs
• 1 pint milk
• 2 oz fresh butter
• 2 oz beef marrow
• 1/4 lb currants
• 2 tablespoonful brandy
• nutmeg
• 1/4 lb sugar
• the rind of 1/2 lemon

Instructions

1. Put the lemon-rind and milk into a stewpan, and let it infuse till the milk is well flavoured with the lemon; in the mean time, boil the rice until tender in water, with a very small quantity of salt, and, when done, let it be thoroughly drained.
2. Beat the eggs, stir to them the milk, which should be strained, the butter, marrow, currants, and remaining ingredients;
3. add the rice, and mix all well together.
4. Line the edges of the dish with puff-paste, put in the pudding, and bake for about 3/4 hour in a slow oven.
5. Slices of candied-peel may be added at pleasure, or Sultana raisins may be substituted for the currants.