No. 73 Beefsteak Pudding
Paste, 2½ pounds round steak, 1 level teaspoonful each of celery salt, thyme, and marjoram, 1 small onion, salt and white pepper to taste, 4 sprigs parsley. Line a well-buttered pudding mould with the paste, wet the edges, make a layer of beef, cut in neat scallops, sprinkle with the onion and parsley minced fine and mixed on a plate with celery salt, thyme, marjoram, salt and pepper, then another layer of beef, and seasoning, and so on until each is used; fill up with cold water, cover it with paste, place a buttered paper over it and set in a saucepan with boiling water to reach two-thirds up the outside of the mould; steam it thus 2½ hours, turn carefully out on a dish, pour over it any gravy that may be at hand, made hot and flavored with any kind of sauce piquante.