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Trinity College Pudding

Mince four ounces of cold boiled tongue very finely, and mix with it eight ounces of finely-shredded suet, eight ounces of grated bread-crumbs, a quarter of a pound of stoned raisins, a quarter of a pound of picked and dried currants, a quarter of a pound of moist sugar, two ounces of shredded candied peel, a small table-spoonful of flour, and a little salt and mixed spice. Mix these ingredients thoroughly, and make them into a paste by stirring in with them the well-beaten yolks of four eggs, the white of one, and a glassful of brandy. Turn the pudding into a buttered shape which it will quite fill, cover it with a cloth, plunge it into boiling water, and boil quickly until done enough. Turn it out carefully before serving. Time to boil, about three hours. Probable cost, 1s. 10d., exclusive of the brandy. Sufficient for four or five persons.