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Christmas Plum Pudding (Take one and a half pounds)

Take one and a half pounds of bread-crumbs, half a pound of flour, two pounds of finely-shredded beef suet, two pounds of stoned raisins, two pounds of currants, washed, picked, and dried, two pounds of sugar, a quarter of a pound of candied lemon-and citron-peel, that is, two ounces of each, two small nutmegs grated, the juice of a lemon, and the rind finely chopped, a tea-spoonful of salt, two ounces of sweet almonds, blanched and sliced, sixteen eggs, a glass of brandy, and as much milk as will wet the mixture, but no more than that, as it makes the pudding heavy. It should be as stiff as paste. Mix all the dry ingredients thoroughly, then add the eggs and milk, and, last of all, the brandy. Boil it, and keep boiling for ten hours. Sufficient for a large family pudding (big enough for fourteen or sixteen persons) or four or five small ones. Probable cost, 6s. 6d.