Take a quart or more of full-grown green gooseberries. Pick off the tops and tails, and as you do so, lay the gooseberries in a pan. Then pour on sufficient boiling water to scald them thoroughly, cover the pan, and let the gooseberries stand till they grow cold. Next put them into a sieve and drain off the water. While the gooseberries are cooling, prepare a paste for them. Take six ounces of fresh beef-suet; weighed after you have trimmed it, and removed the strings. Mince it as finely as possible. Sift a pound of flour into a pan, and rub the minced suet into it; adding half a pint of cold water, or barely enough to make it into a dough, and a small salt-spoon of salt. Beat the lump of dough on all sides with the rolling-pin; this will add to its lightness. Then transfer it to your paste-board, and roll it out very evenly into a circular sheet. When the gooseberries are cold, mix with them half a pound of the best brown sugar, and lay them in a heap in the middle of the sheet of paste. Close the paste over them in the manner of a large dumpling. Have ready a pot of boiling water. Dip your pudding cloth into it; shake it out; spread it open in a broad pan; and dredge it with flour. Then lay the pudding in it, and tie the cloth very firmly, but leaving room for the pudding to swell. Stop up the crevice at the tying-place with a small lump of stiff dough made of flour and water. Put the pudding into the pot, (which should be boiling hard at the time,) having placed an old plate at the bottom as a preventive to the pudding sticking there, and scorching. After it has been in fifteen minutes, turn it with a fork. If the water boils away replenish it with more hot water from a kettle. Boil the pudding three hours or more. Then take it up, dip it into cold water and turn it out into a dish. Send it to table hot, and eat it with additional sugar. If too much sugar is put in with the gooseberries at first, and boiled with them, it will render them tough It is best to depend chiefly on sweetening them at table.
A similar pudding may be made of currants either green or ripe. They will not require scalding. The paste may be of fresh butter instead of suet.