A Suet Pudding

Ingredients

• 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 six 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