Rinse half a pound of sago in hot water, till it is thoroughly
cleansed--then drain off the water, and boil the sago in a quart of
milk, with a stick of cinnamon or mace. Stir it constantly, or it will
burn. When soft, take it from the fire, take out the stick of cinnamon,
and put in a quarter of a pound of butter. Mix a wine glass of wine with
four large spoonsful of fine white sugar, and stir it into the
sago--add, when cold, five beaten eggs, and bake the pudding in a deep
dish, with a lining and rim of pastry. Strew over the pudding a quarter
of a pound of Zante currants, and bake it directly, in a quick oven. It
is the best when cold.