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Shropshire Pudding

Take half a pound of stale brown bread, and grate it finely. Mix with the crumbs half a pound of finely-shredded beef-suet, six table-spoonfuls of moist sugar, half a nutmeg, grated, the strained juice and minced rind of a fresh lemon, and the well-beaten yolks of four and the whites of two eggs. A spoonful of brandy may be added or not. Mix the ingredients thoroughly, and turn the mixture into a buttered mould. Tie it in a cloth, plunge it into fast boiling water, and keep it boiling quickly until done enough. A little melted butter, sweetened and flavoured with brandy, may be sent to table with it. Time to boil, four hours. Probable cost, 1s. 2d. Sufficient for five or six persons.