Chop very fine a quarter of a pound of beef suet, and mix it with
a pint of sifted Indian meal. Boil a quart of milk with some
pieces of cinnamon broken up; strain it, and while it is hot, stir
in gradually the meal and suet; add half a pint of molasses. Cover
the mixture and set it away for an hour; then put it to cool. Beat
six eggs, and stir them gradually into the mixture when it is
cold; add a grated nutmeg, and the grated peel of a lemon. Tie the
pudding in a cloth that has been dipped in hot water and floured;
and leave plenty of room for it to swell. Secure it well at the
tying place lest the water should get in, which will infallibly
spoil it. Put it into a pot of boiling water, (which must be
replenished as it boils away,) and boil it four hours at least;
but five or six will be better. To have an Indian pudding _very
good_, it should be mixed the night before, (all except the
eggs,) and put on to boil early in the morning. Do not take it out
of the pot till immediately before it is wanted. Eat it with wine
sauce, or with molasses and butter.