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Hunter's Pudding

A hunter's pudding and a plum pudding are very similar. Mix half a pound of finely-shredded beef-suet with a quarter of a pound of bread-crumbs and a quarter of a pound of flour, add half a pound of stoned and chopped raisins, half a pound of picked currants, half a pound of sugar, the grated rind and strained juice of half a lemon, a pinch of salt, half a nutmeg, grated, and an ounce of candied lemon. When the dry ingredients are thoroughly mixed, stir in four well-beaten eggs, and either milk, beer, port wine, or brandy sufficient to make a stiff batter. Put the mixture into a buttered mould, and boil for six or seven hours. This pudding will keep for several months, and when used may be either cut into slices and fried, or plunged again into boiling water and boiled for an hour. Several puddings may be mixed and boiled together, and are very useful for keeping in the house to be used as occasion requires. If finely-minced cooked meat be substituted for the suet, this pudding may be eaten cold. Another excellent hunter's pudding may be made by taking a pound and a half of the mince made for mince pies, mixing it with six ounces of finely-grated bread-crumbs and three eggs. Probable cost, 1s. 3d., exclusive of the wine, etc. Sufficient for five or six persons.