Pour on an ounce of bread-crumbs, sufficient boiling milk to soak them well; when they are nearly cold drain as much of it from them as you can, and mix them thoroughly with half a pound of mincemeat, a dessertspoonful of brandy, and three eggs beaten and strained. Boil the pudding for two hours in a well-buttered basin, which should be full, and serve it with sauce made with a little melted butter, half a glass of white wine, a tablespoonful of brandy, half as much lemon-juice, and sufficient sugar to make it tolerably sweet.

Bread-crumbs, 1 oz.; mincemeat, 1/2 lb.; brandy, dessertspoonful; eggs, 3: 2 hours.