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Currant Suet Roll

1 1/2 pounds of flour. 1 pound of chopped suet. 1 pound of currants or raisins. 1 pint of water. Salt.

Mix altogether. Make the dough into two long rolls, solid, tie up in cloths and boil two hours. The softer the dough can be to be, handled at all, the lighter the pudding will be.