Small Beef-Steak Pudding



  • Flour, 1 lb.
  • suet, 6 oz.
  • salt, ½ teaspoonful
  • water, ½ pint
  • rump-steak, 1 lb.
  • salt, ½ oz.
  • pepper, ½ teaspoonful
  • water, ¼ pint


Make into a very firm smooth paste, one pound of flour, six ounces of beef-suet finely minced, half a teaspoonful of salt, and half a pint of cold water. Line with this a basin which holds a pint and a half. Season a pound of tender steak, free from bone and skin, with half an ounce of salt and half a teaspoonful of pepper well mixed together; lay it in the crust, pour in a quarter of a pint of water, roll out the cover, close the pudding carefully, tie a floured cloth over, and boil it for three hours and a half. We give this receipt in addition to the preceding one, as an exact guide for the proportions of meat-puddings in general.