Take four pounds of small stewing pears, one pound of loaf sugar, four ounces of castor sugar, two ounces of butter, six sponge cakes, four whole eggs, two yolks of eggs, the grated rind of one lemon, two inches of cinnamon, two gills of milk, carmine or cochineal.

Peel and halve and core the pears, place them in a stewpan with syrup made with the loaf sugar, two pints of water, and a few drops of carmine, and cook the pears gently for about one-half an hour, or until tender. Remove the pears, reduce the syrup by rapid boiling, and re-heat the pears in it before serving. Meanwhile beat the eggs well, and add the castor sugar, lemon rind, milk, and a few drops of cochineal. Slice the sponge cakes, place them in a well-buttered border mold, pour in the custard, and bake for about forty minutes in the oven, in a tin containing boiling water to half the depth of the mold. When ready, turn out on to a hot dish, arrange the pears on the border, strain the syrup over them, and serve.