Marrow Sponge Pudding.
2 cups fine sponge-cake crumbs—made from stale cake—the drier the better.
½ cup beef marrow, finely minced.
Juice of 1 lemon and half the grated peel.
½ cup white sugar.
½ teaspoonful grated nutmeg.
½ pound fresh layer raisins, seeded and chopped.
¼ pound citron, minced.
1 cup milk.
4 eggs—beaten light—strain the yolks.
1 table-spoonful flour, and a little salt.
Mix the powdered marrow with the crumbs. Make a raw custard of milk, eggs, and sugar, and pour over the cake. Beat well; put in the flour, seasoning, lastly, the fruit very thickly dredged with flour. Stir hard before pouring into a greased mould. Boil three hours. Turn out and eat hot, with cabinet-pudding sauce.
Be sure that the water actually boils before you put in a pudding, and do not let it stop boiling for an instant until it is done. Replenish from the boiling tea-kettle.