Ruth Pinch’s Beef-Steak Pudding

Instructions

1. To make Ruth Pinch's celebrated pudding (known also as beef-steak pudding a la Dickens), substitute six ounces of butter for the suet in the preceding receipt.
2. Moisten the paste with the well-beaten yolks of four eggs, or with three whole ones, mixed with a little water.
3. Butter the basin very thickly before the paste is laid in, as the pudding is to be turned out of it for table.
4. In all else proceed exactly as for the preceding receipt.