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Fat or Marrow Pudding

Rub stale bread through a wire sieve to make half a pint of fine crumbs. Pour upon these a pint and a half of boiling milk, soak awhile, then add, whilst still hot, four ounces of clarified fat, four ounces of raisins, sugar and nutmeg to taste. Beat the mixture till the fat is melted, stir in four eggs, put the pudding into a buttered mould, and boil it for three hours.