A Brown Bread Pudding

Instructions

1. To half a pound of stale brown bread, finely and lightly grated, add an equal weight of suet chopped small, and of currants cleaned and dried, with half a saltspoonful of salt, three ounces of sugar, the third of a small nutmeg grated, two ounces of candied peel, five well-beaten eggs, and a glass of brandy.
2. Mix these ingredients thoroughly, and boil the pudding in a cloth for three hours and a half.
3. Send port wine sauce to table with it.
4. The grated rind of a large lemon may be added to this pudding with good effect.
5. Proportions: Brown bread, suet, and currants, each 8 oz.; sugar, 3 oz.; candied peel, 2 oz.; salt, 1/2 saltspoonful; 1/3 of small nutmeg; eggs, 5; brandy, 1 wineglassful: 3-1/2 hours.