Plain Bread-Pudding

Put twelve ounces of bread-crumbs into a basin with six ounces of sugar, a pinch of salt, and the grated rind of a lemon; pour a pint of boiling milk upon this, cover it with a plate, and allow it to soak for a quarter of an hour; next, add four whole eggs; mix well together, and use this preparation to fill a buttered mould or basin, and steam the pudding as usual; when done, serve with arrowroot sauce, No. 97.