A Suet Pudding
Mince very finely as much beef suet as will make two large table-spoonfuls. Grate two handfuls of bread-crumbs; boil a quart of milk and pour it hot on the bread. Cover it, and set it aside to steep for half an hour; then put it to cool. Beat eight eggs very light; stir the suet, and three table-spoonfuls of floor alternately into the bread and milk, and add, by degrees, the eggs. Lastly, stir in a table-spoonful of powdered nutmeg and cinnamon mixed, and a glass of mixed wine and brandy. Pour it into a bag that has been dipped in hot water and floured; tie it firmly, put it into a pot of boiling water, and boil it two hours. Do not take it up till immediately before it is wanted, and send it to table hot.
Eat it with wine sauce, or with molasses.