Fig Pudding

• ½ lb. dried figs, chopped fine
• 1 cup beef suet, chopped fine
• 2⅓

Chop suet, and work with hands until creamy, then add figs. Soak bread in the milk, add egg well beaten, sugar and salt. Combine the two mixtures, place in buttered mould or in top of double boiler, buttered and steam three hours. Serve with Vanilla, Wine or Brandy Sauce.