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Currant Dumplings

Take half a pound of beef-suet and chop fine; put in a basin with four tablespoonfuls of flour, one pound of breadcrumbs, half a pound of sugar, and half a pound of cleaned currants. Mix all these well together, and stir in three-quarters of a pint of milk. Dip the center of a pudding-cloth into boiling water, wring it out, dredge a little flour over, and spread the floured cloth over the top of a basin, pour the dumpling into it, tie the cloth tightly with a piece of strong twine, and put the dumpling into a large saucepan of boiling water; add to the water half a tablespoonful of salt, and boil fast for three hours, being careful not to allow the boil to slacken; should the water waste much, replenish it from a kettle kept boiling for the purpose. When the dumpling is done, remove with care from the cloth, and turn onto a hot dish.