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Plum Pudding

(A Two-Guinea prize recipe.) Seed and chop 1 pound raisins, add 1 pound of chopped suet, 3/4 pound stale bread-crumbs, 1/4 pound brown sugar, grated rind of a lemon, 1/4 pound flour, 1 pound currants, and 1 ounce grated nutmeg, 5 eggs, 1/2 pint brandy, and 1/2 pound chopped candied peel. Beat the eggs and add the brandy, mix all the rest, well, cook in 3-pound greased moulds, for 6 hours. Cook 6 hours longer at the time of using, and serve with wine sauce.