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Roly-Poly Pudding

Remove sinews from five ounces fresh beef suet and chop very finely, place in mortar with an once butter and thoroughly pound. Sift an ounce flour on corner of a table, make a small fountain in centre, pour in it two gills water, half teaspoon vanilla essence, then the pounded suet. Knead the whole well together, then roll out batter on the floured corner of table to quarter-inch thickness. Spread over it evenly half pound any kind marmalade. Roll up, then wrap in a cloth. Tie it all around, plunge in boiling water and boil two hours. Remove, unwrap, place on a dish and serve with a Sabayon sauce.