Pudding sauce.
New College Puddings.
Grate the crumbs of a twopenny loaf, shred suet eight ounces, and mix with eight ounces of currants, one of citron mixed fine, one of orange, a handful of sugar, half a nutmeg, three eggs beaten, yelk and white separately. Mix, and make into the size and shape of a goose egg. Put half a pound of butter into a fryingpan; and when melted, and quite hot, stew them gently in it over a stove. Turn them two or three times till of a fine light brown. Mix a glass of brandy with the batter.
Serve with pudding sauce.
Oxford Dumplings.
Of grated bread two ounces, currants, and shred suet four ounces each, two large spoonfuls of flour, a great deal of grated lemonpeel, a bit of sugar, and a little pimento in fine powder. Mix with two eggs and a little milk into five dumplings, and fry of a fine yellow brown.
Serve with sweet sauce.
Brown Bread Pudding.
Half a pound of stale brown bread grated, ditto of currants, ditto of shred suet, sugar, and nutmeg. Mix with four eggs, a spoonful of brandy, and two spoonfuls of cream. Boil, in a cloth or bason that exactly holds it, three or four hours.