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Simple Hunter's Pudding Cooking Recipe

Below is the quick and easy cooking recipe for Hunter's Pudding.

Mix together a pound of suet, a pound of flour, a pound of currants, and a pound of raisins stoned and cut. Add the rind of half a lemon finely shred, six peppercorns in fine powder, four eggs, a glass of brandy, a little salt, and as much milk as will make it of a proper consistence. Boil it in a floured cloth, or a melon mould, eight or nine hours. A spoonful of peach water may sometimes be added to change the flavour. This pudding will keep six months after it is boiled, if tied up in the same cloth when cold, and hung up, folded in writing paper to preserve the Hunter's Pudding it from the dust. When to be eaten, it must be boiled a full hour, and serve the Hunter's Puddingd with sweet sauce.


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