Beefsteak Pudding

• 1½ lb. good stewing steak
• seasoned flour
• suet pastry, using8

Wipe the meat; remove any superfluous skin and fat. Cut the meat into narrow strips or cubes and dip in the seasoned flour. Cut off one-third of the pastry for the lid. Roll the remainder out into a round about ¼ in. thick and line a greased pudding-basin with it. Press well in to remove any creases. H