Pare, core, and quarter as many fine juicy apples as will weigh
two pounds when done. Strew among them a quarter of a pound of
brown sugar, and add a grated nutmeg, and the juice and yellow
peel of a large lemon. Prepare a paste of suet and flour, in the
proportion of a pound of chopped suet to two pounds of flour. Roll
it out of moderate thickness; lay the apples in the centre, and
close the paste nicely over them in the form of a large dumpling;
tie it in a cloth and boil it three hours. Send it to table hot,
and eat with it cream sauce, or with butter and sugar.
Any fruit pudding may be made in a similar manner.