Mellow Pudding, Apricot Sauce

Skin half a pound of suet and pass it twice through the machine (Fig. 47); pound it with five ounces of beef marrow and pass it through a sieve; put it into a vessel with fourteen ounces of powdered sugar and beat up for ten minutes with a spoon, then add two whole eggs and from fifteen to eighteen yolks, little by little, five ounces of white bread-crumbs soaked in hot milk and well pressed, pounded and diluted with a little raw cream and then passed through a sieve, and lastly add four or five spoonfuls of brandy, salt, grated lemon peel and one pound of candied fruits cut in quarter-inch squares and ten ounces of Smyrna raisins. Put a little of this preparation in a small timbale mold and poach it in a bain-marie to judge whether its consistency be correct. Butter some plain or cylindrical molds, flour them over and fill them three-quarters full with the preparation; place these molds in a deep baking tin with hot water and poach for one hour in a slack oven. Let stand for ten minutes and then unmold on a dish and cover with apricot and rum sauce (No. 3001). This quantity is sufficient for twenty persons.