Mutton Pudding

Ingredients

• About 2 lbs. of the chump end of the loin of mutton
• weighed after being boned
• pepper and salt to taste
• suet crust made with milk (see Pastry)
• in the proportion of 6 oz. of suet to each pound of flour
• a very small quantity of minced onion (this may be omitted when the flavour is not liked)

Instructions

1. Cut the meat into rather thin slices, and season them with pepper and salt;
2. line the pudding-dish with crust;
3. lay in the meat, and nearly, but do not quite, fill it up with water;
4. when the flavour is liked, add a small quantity of minced onion;
5. cover with crust, and proceed in the same manner as directed in recipe No. 605, using the same kind of pudding-dish as there mentioned.