SUET PUDDING, to serve with Roast Meat

Ingredients

• 1 lb flour
• 6 oz finely-chopped suet
• 1/2 saltspoonful salt
• 1/2 saltspoonful pepper
• 1/2 pint milk or water

Instructions

1. Chop the suet very finely, after freeing it from skin, and mix it well with the flour;
2. add the salt and pepper (this latter ingredient may be omitted if the flavour is not liked), and make the whole into a smooth paste with the above proportion of milk or water.
3. Tie the pudding in a floured cloth, or put it into a buttered basin, and boil from 2-1/2 to 3 hours.
4. To enrich it, substitute 3 beaten eggs for some of the milk or water, and increase the proportion of suet.