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Liver Puddings

Take half an ox liver; clear it from skin, boil, and grate it. Mix with it its bulk in bread-crumbs, and finely-shredded suet. Season rather highly with black pepper; add a little salt, grated nutmeg, and a glassful of rum. Have the pudding skins well cleaned, tie one end, and turn them inside out. Half fill them with the mixture, and tie them in three or four places at equal distances. Put them into water which is nearly on the point of boiling. In five minutes prick them with a large darning needle to prevent them bursting, and let them boil for half an hour. Liver sausages should be kept in a cool place until wanted for use. Before serving, boil for a quarter of an hour, and then broil them. Probable cost, exclusive of the rum, 2s. 6d. Sufficient for ten or twelve persons.