Suet Pudding

To one pound of flour add six ounces of chopped suet, two eggs, a little salt and nutmeg; mix briskly with a wooden spoon, adding gradually a quart of milk; and, as soon as thoroughly worked together, pour the mixture into a cloth greased with butter, and floured, previously arranged in a round basin ready to receive the pudding; tie up with string and boil sharply in plenty of water for an hour and a half.

When about to dish up the pudding, dip it in cold water, and turn it out on to its dish.