Small Beef-Steak Pudding

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-pint of water, roll out the cover, close the pudding carefully, tie a floured cloth over, and boil it three hours and a half. We give this receipt as an exact guide for the proportions of meat-puddings in general.

Flour, 1 lb.; suet, 6 ozs.; salt, 1/2 teaspoonful; water, 1/2 pint; rump-steak, 1 lb.; salt, 1/2 oz.; pepper, 1/2 teaspoonful; water, 1/4 pint: 3 1/2 hours

Ruth Pinch's Beef-Steak Pudding

To make Ruth Pinch's celebrated pudding (known also as beef-steak pudding a la Dickens), substitute six ounces of butter for the suet in this receipt, and moisten the paste with the well-beaten yolks of four eggs, or with three whole ones, mixed with a little water; butter the basin very thickly before the crust is laid in, as the pudding is to be turned out of it for table. In all else, proceed exactly as above.

Superlative Beef-Pudding

Take a fine woodcock (or half a dozen rice-birds) that is ready for the spit, and put it into the middle of a large beef-pudding, laying the meat under, over, and round it; finish it as usual, and boil it four hours or more: the fine flavour of the bird will pervade the whole contents of the pudding.