Stone a pound of large fine fresh raisins, and cut them in half. If using the sultana, or seedless raisins, you may leave them whole. Spread the raisins on a large flat dish; and mix with them the yellow rind of a large fresh lemon, or orange. This rind must be pared off as thin as possible, and cut into very small slips. Dredge the raisins and peel thickly with flour to prevent their sinking or clodding, tumbling them about with your hands that they may be well floured all over. Mix the juice of the lemon or orange with five or six large table-spoonfuls of sugar heaped up. Mince, as finely as possible, half a pound of beef-suet. Beat six eggs very light, and then stir into them, gradually, the suet and the sugar, in turn with six heaped table-spoonfuls of sifted flour. Then add by degrees the fruit and a powdered nutmeg. Lastly, stir in gradually a pint of rich milk. Stir the whole very hard. Scald a large square pudding-cloth; shake it out; spread it open in a deep pan; dredge it with flour; put in the pudding-mixture, and tie the cloth firmly. It should be little more than three-quarters full, that the pudding may have room to swell. Mix with flour and water a small lump of stiff dough, and plaster it on the tying-place to prevent the water getting inside. Have ready a pot full of boiling water; and put in the pudding, having laid an old plate at the bottom of the pot, to keep it from burning if it should sink. Turn the pudding several times while boiling. It should boil hard at least four hours, (five will not be too long,) and if the water boils away so as not entirely to cover the whole of the bag it must be replenished from a boiling kettle. Take up the pudding immediately before it is to go to table. Dip it in cold water for an instant, then turn it out of the cloth into a dish, and serve it up hot. Eat it with wine-sauce; or with butter and sugar beaten to a cream.