Beef-Steak Pudding
After clearing it from the skin and strings, mince as fine as possible three quarters of a pound of nice beef suet. Sift into a pan two small quarts of flour. Rub half the suet into the flour, and make it into a paste with a little cold water, (as little as possible.) Roll it out into a large sheet, and spread over it, evenly, the other half of the minced suet. Fold it, flour it, roll it again, and divide it unequally into two pieces, one nearly three times larger than the other. Roll them out, rather thick than thin. Have ready a large pound and a quarter of tender-loin beef steak, that has been cut into thin pieces (without fat or bone, seasoned with a very little salt and pepper, and some nutmeg) and half-stewed, saving its gravy. Lay this meat upon the large thick sheet of crust; pour the stewed gravy among it, and add some bits of fresh butter rolled in flour. Cover it with the small round of paste, cut to fit, only allowing the lid large enough to project a little over, so as to be joined firmly by pressing it all round with your fingers. Do it well and securely, that it may not come apart while boiling. Dip a large square pudding-cloth in hot water—shake it out—lay it in a deep pan, dredge it with flour, lay the pudding into it and tie it firmly, leaving room for swelling. Put it into a large pot of boiling water, and boil it till, on probing with a fork, you find the meat quite tender.
Or you may boil it in a large bowl with a rim, tying the cloth carefully all over the top. Set the bowl in a pot of boiling water.