The Publisher’s Pudding

Instructions

1. First blanch, and then beat to the smoothest possible paste, six ounces of fresh Jordan almonds, and a dozen bitter ones.
2. Pour very gradually to them, in the mortar, three quarters of a pint of boiling cream; then turn them into a cloth, and wring it from them again with strong expression.
3. Heat a full half pint of it afresh, and pour it, as soon as it boils, upon four ounces of fine bread-crumbs; set a plate over, and leave them to become nearly cold.
4. Then mix thoroughly with them four ounces of maccaroons, crushed tolerably small; five of finely minced beef-suet; five of marrow, cleared very carefully from fibre, and from the splinters of bone which are sometimes found in it, and shred not very small; two ounces of flour; six of pounded sugar; four of dried cherries; four of the best Muscatel raisins, weighed after they are stoned; half a pound of candied citron, or of citron and orange rind mixed; a quarter saltspoonful of salt; half a nutmeg; the yolks only of seven full-sized eggs; and the grated rind of a large lemon.
5. Last of all, stir in briskly and by slow degrees a glass of the best Cognac brandy.
6. Pour the mixture into a thickly buttered mould or basin, which contains a full quart, and fill it to the brim.
7. Lay a sheet of buttered writing-paper over, then a well-floured cloth, tie them securely, and boil the pudding for four hours and a quarter.
8. Let it stand for two minutes before it is turned out; dish it carefully, and serve it with the German pudding-sauce of page 403.
9. Proportions: Jordan almonds, 6 oz.; bitter almonds, 12; cream, 3/4 pint; bread-crumbs, 4 oz.; cream wrung from almonds, 1/2 pint; crushed macaroons, 4 oz.; flour 2 oz.; beef-suet, 5 oz.; marrow, 5 oz.; dried cherries, 4 oz.; stoned Muscatel raisins, 4 oz.; pounded sugar, 6 oz.; candied citron (or citron and orange-rind mixed), 1/2 lb.; pinch of salt; 1/2 nutmeg; grated rind, 1 lemon; yolks of eggs, 7; best cognac, 1 wineglassful; boiled in mould or basin: 4-1/4 hours.
10. Note: This pudding, which, if well made, is very light as well as rich, will be sufficiently good for most tastes without the almonds: when they are omitted, the boiling cream must be poured at once to the bread-crumbs.