Fig Pudding

Cut the figs into small pieces, grate the bread finely, and chop the suet
very small; mix these well together, add the flour, the eggs, which
should be well beaten, and sufficient milk to form the whole into a stiff
paste; butter a mould or basin, press the pudding into it closely, tie it
down with a cloth, and boil for 3 hours, or rather longer; turn it out of
the mould, and serve with melted butter, wine-sauce, or cream.

Suffient for 7 or 8 persons.

**Please note that in this context, melted butter is a particular English
sauce, and not butter simply melted.