Small Beef-Steak Pudding

Instructions

1. Make into a very firm smooth paste, one pound of flour, six ounces of beef-suet finely minced, half a teaspoonful of salt, and half a pint of cold water.
2. Line with this a basin which holds a pint and a half.
3. Season a pound of tender steak, free from bone and skin, with half an ounce of salt and half a teaspoonful of pepper well mixed together.
4. Lay it in the crust, and pour in a quarter of a pint of water.
5. Roll out the cover, close the pudding carefully, tie a floured cloth over, and boil it for three hours and a half.
6. Proportions: Flour, 1 lb.; suet, 6 oz.; salt, 1/2 teaspoonful; water, 1/2 pint; rump-steak, 1 lb.; salt, 1/2 oz.; pepper, 1/2 teaspoonful; water, 1/4 pint: 3-1/2 hours.