¼ lb. beef suet, freed from strings, and powdered.
1 cup fine cracker-crumbs.
2 tablespoonfuls sugar.
4 eggs.
3 cups milk.
Pinch of soda.
1 teaspoonful salt.
Beat the yolks with the sugar; add to these the milk in which the
cracker has been soaked for half an hour; work into a smooth paste
before putting in the suet and soda. Whip the whites in last, and bake
nearly, if not quite an hour. Cover, should the crust form too rapidly.
Eat hot, with wine sauce.
You may also steam or boil this pudding.