Mix a quarter of a pound of ground rice with a pint of milk, and
simmer it over hot coals; stirring it all the time to prevent its
being lumpy, or burning at the bottom. When it is thick and
smooth, take it off, and pour it into an earthen pan. Mix a
quarter of a pound of sugar, and a quarter of a pound of butter
with half a pint of cream or very rich milk, and stir it into the
rice; adding a powdered nutmeg, and the grated rind of two lemons,
or half a tea-spoonful of strong oil of lemon. Beat the yolks of
six eggs with the whites of two only. When the eggs are quite
light, mix them gradually with the other ingredients, and stir the
whole very hard. Butter a large bowl, or a pudding mould. Put in
the mixture; tying a cloth tightly over the top, (so that no water
can get in,) and boil it two hours. When done, turn it out into a
dish. Send it to table warm, and eat it with sweetened cream,
flavoured with a glass of brandy or white wine and a grated
nutmeg.