Chop six ounces of suet very fine; put it in a basin with six ounces of flour, two ounces of bread crumbs, and a tea-spoonful of salt stir it all well together: beat two eggs on a plate, add to them six table-spoonfuls of milk, put it by degrees into the basin, and stir it all well together; divide it into six dumplings, and tie them separate, previously dredging the cloth lightly with flour. Boil them one hour. This is very good the next day fried in a little butter. The above will make a good pudding, boiled in an earthen ware mould, with the addition of one more egg, a little more milk, and two ounces of suet. Boil it two hours.
The most economical way of making suet dumplings, is to boil them without a cloth in a pot with beef or mutton; no eggs are then wanted, and the dumplings are quite as light without: roll them in flour before you put them into the pot; add six ounces of currants washed and picked, and you have currant pudding: or divided into six parts, currant dumplings;' a little sugar will improve them.
This batter should be made the same as for suet pudding, (second receipt), but much thicker, let your cloth be wetted, shake it all over with dour, and tie up in several parts of the cloth, as much as it will hold, two or three spoonfuls of batter. Or you may make the batter as usual, and put it in tea-cups, well buttered; tie them in cloths, and boil an hour.