Boil a quart of rich milk, and pour it scalding hot into a large pan. Stir in, gradually, a quart of sifted Indian meal, and a quarter of a pound of fresh butter; adding the grated yellow rind of a lemon or orange. Squeeze the juice upon a quarter of a pound of brown sugar, and stir that in also. Add a large tea-spoonful of powdered cinnamon. Have ready a pound of raisins, seeded, and cut in half, and dredged thickly with wheat flour, to prevent their sinking. Beat six eggs very light, and stir them gradually into the mixture. Lastly, stir in the raisins, a few at a time, and stir the whole very hard. Have ready a large pot of boiling water; dip into it a square pudding-cloth, shake it out, and dredge it with flour. Spread out the cloth in a deep, empty pan, and pour into it the pudding-mixture. Tie it firmly, leaving room for the pudding to swell. Put it into the pot of hot water, and boil it four hours, or five; turning it several times, while boiling; and replenishing the water, as it boils away, with water kept hot, for the purpose, in a kettle. When done, take out the pudding from the pot; dip it, for a minute into cold water, before you untie the cloth; then turn it out into a dish, and send it to table. It should not be taken out of the pot till a minute or two before it is wanted.
Eat it with wine-sauce; or with butter, white sugar nutmeg, and lemon or orange-juice, beaten together to a light cream.
What is left, may be tied again in a cloth, and boiled for an hour, next day.
Instead of butter, you may use a quarter of a pound of beef-suet, minced as fine as possible.