Soak bread in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants and citron. Chop suet and work with hands until creamy. Combine the two mixtures, and add brandy or wine and brandy mixed, the spices, and then the stiffly beaten whites of eggs. Turn in buttered mould, cover and steam 5 or 6 hours. Serve hot with Brandy Sauce.
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