Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Flour |
| 6 ounces | Beef suet finely minced |
| 1 ounce | Flour (extra) |
| ½ teaspoon | Salt |
| ½ pint | Water or the yolks of 4 eggs |
| \N \N | With a little water. |
| 1 pounds | Beefsteak |
| ½ ounce | Salt (extra) |
| ½ teaspoon | Pepper |
| ¼ pint | Water |
1. Grease a basin, put a large pot of water onto the boil. 2. Make the pastry with the flour, suet, salt, and water (or eggs) 3. Roll it out and line the basin leaving a piece for the lid 4. Cut the steak into convenient pieces, flour and season them with pepper and salt; put them in the pudding. 5. Pour in the ¼ pint of water, and put on the pastry lid. 6. Tie over with a floured cloth, and boil as above.
Taken from. GOOD THINGS IN ENGLAND, A practicle cookery book for everyday use. Edited by Florence White.