Onepound of flour, onepound of bread crumbs, three quarters of apound of stoned raisins, three quarters of apound of currants, three quarters of apound of suet, foureggs, and milk to moisten, say about one pint. Let the suet be finely chopped, the raisins stoned, the currants well washed, picked and dried. Mix them with the other dry ingredients, stir all well together; beat and strain in the eggs, and add just enough of the milk to make it mix properly. Tie it up in a well floured cloth, put it into boiling water, and boil for five hours. Serve with butter and sugar sauce, or wine sauce.