(2) Well wash and dry ljlb. of currants, stone lilb. of raisins, slice and cut rather small 6oz. of candied peel, skin and chop as fine as possible ljlb. of beef-suet, rub through a fine wire sieve Jib. of breadcrumbs, and blanch and chop fine Joz. of sweet almonds. Put all these into a large earthenware pan, add to them fib. of flour, a saltspoonful of salt, and lilb. of moist sugar, and stir well together with a wooden spoon till they are thoroughly well mixed. Beat up seven eggs✪ Fruit Pudding and stir into them by degrees 3 table-spoonfuls each of brandy, sherry, and noyeau ; then mix this into the fruit, suet, flour, &c., in the pan, and continue stirring till all are well incor- porated. Pill two or three buttered basins or moulds with this, and if they are not fitted with covers tie cloths firmly over them, plunge them into boiling water, and let them boil fast for five hours. (3) Well wash and dry lib. of currants, stone lHb. of raisins, cut small or into slices fib. of candied peel, skin lflb. of beef- suet and chop it as fine as possible, and put all into a large earthenware pan, adding lflb. of breadcrumbs rubbed through a fine wire-sieve, 2Jlb. of flour, and lib. of sugar. Mix all these together thoroughly with a strong wooden spoon, then stir in six eggs well beaten with 1 breakfast-cupful of milk✪ Another Fruit Pudding, and continue stirring till thoroughly well mixed. Butter a mould or basin, fill it, tie a cloth firmly over it, plunge it into boiling water, and let it boil fast for twelve hours. (4) Put 12oz. of sifted breadcrumbs into a basin, and work them in with 8oz. of flour ; then rub in 12oz. of finely-shred beef-suet, add 8oz. of picked, washed, and dried currants, 4oz. each of chopped candied orange- and citron-peels, lflb. of raisins cut in halves and stoned, a small quantity of powdered ginger, half a nutmeg grated, and work well in with a spoon nine or ten well-whipped eggs and a wineglassful of brandy✪ Beef-Suet Pudding. Mix well for a-quarter-of-an-hour or so, until the whole of the dry ingredients are moistened and incorporated. Put the pudding into a mould or basin with a cloth tied over, or put it into a cloth, and boil for six hours in a saucepan of water. Place it on a dish, pour round a little brandy or brandy sauce, and serve. This pudding, if not required for use the same day as made, should be tied up in a cloth, hung in a cool cellar, and before serving boiled again for about two hours; it will remain good for a month or so after being first boiled. (5) Put 3 breakfast-cupfuls of grated soft breadcrumbs into a bowl, and mix in 2 breakfast-cupfuls of finely-shred beef- suet, 3 teacupfuls each of washed and dried currants and stoned raisins, 1 teacupful of candied citron-peel cut up into very thin slices, 1 breakfast-cupful of moist sugar, and 1 salt- spoonful each of grated nutmeg and salt. Beat five eggs in For details respecting Culinary Processes, Utensils, Christmas Fare— continued.

AI-modernized reading of the original text

(2) Well wash and dry 1lb. of currants, stone 1lb. of raisins, slice and cut rather small 6oz. of candied peel, skin and chop as fine as possible 1lb. of beef-suet, rub through a fine wire sieve 1lb. of breadcrumbs, and blanch and chop fine 1oz. of sweet almonds. Put all these into a large earthenware pan, add to them 1lb. of flour, a saltspoonful of salt, and 1lb. of moist sugar, and stir well together with a wooden spoon till they are thoroughly well mixed. Beat up seven eggs and stir into them by degrees 3 table-spoonfuls each of brandy, sherry, and noyeau ; then mix this into the fruit, suet, flour, &c., in the pan, and continue stirring till all are well incorporated. Fill two or three buttered basins or moulds with this, and if they are not fitted with covers tie cloths firmly over them, plunge them into boiling water, and let them boil fast for five hours. (3) Well wash and dry 1lb. of currants, stone 1lb. of raisins, cut small or into slices 1lb. of candied peel, skin 1lb. of beefsuet and chop it as fine as possible, and put all into a large earthenware pan, adding 1lb. of breadcrumbs rubbed through a fine wire-sieve, 2lb. of flour, and 1lb. of sugar. Mix all these together thoroughly with a strong wooden spoon, then stir in six eggs well beaten with 1 breakfast-cupful of milk, and continue stirring till thoroughly well mixed. Butter a mould or basin, fill it, tie a cloth firmly over it, plunge it into boiling water, and let it boil fast for twelve hours. (4) Put 12oz. of sifted breadcrumbs into a basin, and work them in with 8oz. of flour ; then rub in 12oz. of finely-shred beef-suet, add 8oz. of picked, washed, and dried currants, 4oz. each of chopped candied orange- and citron-peels, 1lb. of raisins cut in halves and stoned, a small quantity of powdered ginger, half a nutmeg grated, and work well in with a spoon nine or ten well-whipped eggs and a wineglassful of brandy. Mix well for a-quarter-of-an-hour or so, until the whole of the dry ingredients are moistened and incorporated. Put the pudding into a mould or basin with a cloth tied over, or put it into a cloth, and boil for six hours in a saucepan of water. Place it on a dish, pour round a little brandy or brandy sauce, and serve. This pudding, if not required for use the same day as made, should be tied up in a cloth, hung in a cool cellar, and before serving boiled again for about two hours; it will remain good for a month or so after being first boiled. (5) Put 3 breakfast-cupfuls of grated soft breadcrumbs into a bowl, and mix in 2 breakfast-cupfuls of finely-shred beefsuet, 3 teacupfuls each of washed and dried currants and stoned raisins, 1 teacupful of candied citron-peel cut up into very thin slices, 1 breakfast-cupful of moist sugar, and 1 saltspoonful each of grated nutmeg and salt. Beat five eggs in For details respecting Culinary Processes, Utensils, Christmas Fare— continued.

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