Lemon Suet Pudding

Instructions

1. To half a pound of finely grated bread-crumbs, add six ounces of fresh beef-kidney suet, free from skin, and minced very small, a quarter of a pound of castor sugar, six ounces of currants, the grated rind and the strained juice of a large lemon, and four full-sized or five small well-beaten eggs.
2. Pour these ingredients into a thickly-buttered pan, and bake the pudding for an hour in a brisk oven, but draw it towards the mouth when it is of a fine brown colour.
3. Turn it from the dish before it is served, and strew sifted sugar over it or not, at pleasure.
4. Two ounces more of suet can be added when a larger proportion is liked. The pudding is very good without the currants.
5. Proportions: Bread-crumbs, 8 oz.; beef-suet, 6 oz.; pounded sugar, 3-1/2 oz.; lemon, 1 large; currants, 6 oz.; eggs, 4 large, or 5 small: 1 hour, brisk oven.