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Irish Black Pudding

This pudding is excellent cut into thick slices when cold, and broiled over a clear fire, or warmed in an oven. If so served up it should only be boiled an hour, but will require longer time if eaten hot. To a pound of good beef suet, chopped very fine, half a pound of breadcrumbs, and the same of well-washed currants, add four ounces of pounded sweet almonds, a tea-spoonful of cinnamon, nutmeg, and cloves, in powder, some candied peel, and enough loaf sugar to sweeten. Separate the yolks from the whites of four eggs, beat the yolks, and moisten the above ingredients with them stirred into the mixture with a pint of cream and a glass of brandy. Lastly, put in the frothed whites of two eggs and boil in a cloth. Sufficient for five or six persons.