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Oxford Dumplings or Puddings

Shred a quarter of a pound of kidney suet very finely. Add a pinch of salt, two ounces of stale bread-crumbs, two ounces of dried flour, four ounces of picked and dried currants, two table-spoonfuls of moist sugar, a table-spoonful of minced lemon-rind, and half a nutmeg, grated. Mix the dry ingredients thoroughly. Moisten them to a stiff paste with a little milk and two well-beaten eggs, divide the mixture into dumplings, and fry them in hot fat until they are lightly browned. Serve with wine sauce. Probable cost, 8d. Sufficient for five or six persons.