Pudding (Beef Steak)

Instructions

1. Make the crust from the flour, the suet, a teaspoonful of salt, and water enough to bring it to a paste the consistency of ordinary dough.
2. Line a buttered basin with the suet crust, half an inch thick.
3. Cut the steaks a quarter of an inch thick and beat them with a kitchen mallet. Season with pepper, salt, and a sprinkling of flour.
4. Lay them in the basin, interspersed with some fat of the beef, and add a glass or less of cold water.
5. Cover the top with the remainder of the paste and press well down with the thumb.
6. Boil in a floured pudding-cloth for three hours. Turn out carefully on a dish.
7. Mutton or lamb pudding is done in the same way, only add a tiny piece of finely shred onion and parsley.