Grate the crumb of a stale six cent loaf, and mix it with nearly
as much beef suet, chopped as fine as possible. Add a grated
nutmeg, and two large table-spoonfuls of sugar. Beat four eggs
with four table-spoonfuls of white wine or brandy. Mix all well
together to a stiff paste. Flour your hands, and make up the
mixture into balls or dumplings about the size of turkey eggs.
Have ready a pot of boiling water. Put the dumplings into cloths,
and let them boil about half an hour. Serve them hot, and eat them
with wine sauce.