A Stake-Pudding

Method

Make a good Crust with Suet shread fine with Flour, and mix it up with cold Water. Season it with a little Salt, and make a pretty stiff Crust, about two Pounds of Suet, to a Quarter of a Peck of Flour. Let your Stakes be either Beef or Mutton, well seasoned with Pepper and Salt, make it up as you do an Apple-pudding, tye it in a Cloth, and put it into the Water boiling. If it be a large Pudding, it will take five Hours; if a small one, three Hours. This is the best Crust for a Apple-pudding. Pigeons eat well this Way.