3 oz. beef suet 1/2 cup milk 1/2 lb. figs. finely chopped 2 eggs
21/3 cups stale bread crumbs 1 cup sugar 3/4 teaspoon salt
Chop suet, and work with the bands until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, and salt. Combine mixtures, turn into a buttered mould, steam three hours. Serve with Yellow Sauce I or II.