Finely chop one pound of beef suet; mix with it one pound and a quarter of flour, two eggs well beaten, a little salt, and as little milk as will mix it. Boil four hours. It eats well next day cut in slices and fried, and may be eaten either with salt or sugar.

Or:- Take eight ounces of grated bread, three ounces of finely chopped suet, and four ounces of pounded loaf-sugar, the juice and grated peel of two lemons, and one egg well beaten; mix all together; put it into a buttered basin, and boil one hour; or make it into dumplings, and boil twenty minutes. Serve with wine sauce.

Of veal-suet, cut the crumb of a loaf into slices; boil and sweeten two quarts of new milk, and pour over it. When soaked, pour out a little of the milk, and mix with six eggs well beaten and half a nutmeg. Lay the slices of bread into a dish, with layers of currants and finely chopped veal-suet, one pound of each. Butter the dish well, and bake; or you may boil it in a basin if you prefer it.

Balls of suet-pudding, not larger than the size of an egg, are put into gravy soup. They will take from twenty minutes to half an hour boiling; in that time they will be done through, and so light as to swim to the top. They may be also served separately, and are an excellent accompaniment to corned beef.