Suet, a quarter of a pound; flour, three table-spoonfuls; eggs, two; and a little grated ginger; milk, half a pint. Mince the suet as fine as possible, roll it with the rolling-pin so as to mix it well with the flour; beat up the eggs, mix them with the milk, and then mix all together; wet your cloth well in boiling water, flour it, tie it loose, put it into boiling water, and boil it an hour and a quarter. Mrs. Glasse has it, "when you have made your water boil, then put your pudding into your pot."
Mix six table-spoonfuls of grated bread with a pound of finely-minced fresh beef suet, or that of a loin of mutton, one pound of flour, two tea-spoonfuls of salt, six well-beaten eggs, and nearly a pint of milk. Boil it in a cloth four or five hours. Serve it plain, or with a sweet sauce.
Of finely minced fresh mutton suet, grated apples, flour, and brown sugar, six ounces each, half a grated nutmeg, a tea-spoonful of salt, and four well-beaten eggs, all well mixed together; boiled for two hours, and served with a sweet sauce.
Choose the firmest part, and pick it free from skin and veins. Put it into a saucepan, and set it at some distance from the fire, in order that the suet may melt without fixing, or it will taste disagreeable. When it is incited, pour it into a pan of cold water. When it has caked quite hard, wipe it very dry, fold it in fine paper, and then in a linen bag, and keep it in a dry, but not in a hot place. When you wish to use it, scrape it fine, and it will make a nice crust, either with or without butter.
Cut into very small shavings one ounce of fresh beef suet; dissolve it slowly over the fire in one pint of milk, together with a bit of lemon-peel and cinnamon; sweeten with pounded loaf sugar.