Boil a pint of milk with cinnamon and lemon, add four ounces of sugar, one ounce of flour, a grain of salt, and six eggs; beat all together, and steam this custard in a plain mould previously spread inside with butter; and when done firm, and quite cold, let it be carefully cut into square pieces, dipped in frying batter in which there has been mixed a little cream, and dropped separately in hot frying fat; when they have attained a light colour all over, drain and dish them up with some kind of preserve round the base.