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Half a Nutmeg (Little Salt)

A little Salt.

Chop up the suet, wash and dry the currants, stone the raisins, clean the sultanas, taking off the stalks, cut up the peel, blanch and chop up the almonds. Put the flour into a basin and rub the Q2 suet into the flour with your hands, sprinkle in a little salt, add the crumbs, currants, raisins, sultanas, sugar, and peel, and mix all well together. Grate in half a nutmeg, the rind of the lemon, and add the almonds. Put the eggs into another basin, stir to them the milk and brandy, and mix them with the fruit, &c., taking care to mix all these ingredients very thoroughly together. Turn the pudding into a mould or floured puddingcloth, put it into boiling water, and let it boil for five or six hours.