Beef-Steak, or John Bull’s Pudding

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By Eliza Acton

Published 1845

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All meat puddings are more conveniently made in deep pans, moulds, or basins having a thick rim, below which the cloths can be tied without the hazard of their slipping off; and as the puddings should by no means be turned out before they are sent to table, one to match the dinner-service, at least in colour, is desirab