2 cups fine sponge-cake crumbs - made from stale cake - the drier the better.

1/2 cup beef marrow, finely minced.

Juice of 1 lemon and half the grated peel.

1/2 cup white sugar.

1/2 teaspoonful grated nutmeg.

1/2 pound fresh layer raisins, seeded and chopped.

1/4 pound citron, minced.

1 cup milk.

4 eggs - beaten light - strain the yolks.

1 table-spoonful flour, and a little salt.

Mix the powdered marrow with the crumbs. Make a raw custard of milk, eggs, and sugar, and pour over the cake. Beat well; put in the flour, seasoning, lastly, the fruit very thickly dredged with flour. Stir hard before pouring into a greased mould. Boil three hours. Turn out and eat hot, with cabinet-pudding sauce.

Be sure that the water actually boils before you put in a pudding, and do not let it stop boiling for an instant until it is done. Replenish from the boiling tea-kettle.