Required: Two pounds of lean veal. Four ounces of ham. Two hard-boiled eggs. One teaspoonful of grated lemon-rind. One teaspoonful of chopped parsley. Three-quarters of a pound of flour. Six ounces of beef suet. One teaspoonful of baking-powder. Salt and pepper. Cold water. (Sufficient for about eight.)

Steak and Oyster Pudding. Served in the basin in which it is cooked. The crust should be as light as possible

Steak-and-Oyster Pudding. Served in the basin in which it is cooked. The crust should be as light as possible

Sieve together the flour, baking-powder, and half a teaspoonful of salt. Chop the suet very fine, then mix it with the flour and make it into a light paste with cold water.

Cut the veal and ham into dice, the former about an inch square, and the latter considerably smaller. Grease a pudding-basin, roll out the pastry after putting a third of it aside for the lid of the pudding, and line the basin with it. Put in a layer of veal and bacon, sprinkle on them salt, pepper, parsley, and lemon-rind, then some slices of hard-boiled egg, then more meat, and so on, till the dish is full. Finally pour in a gill of water.

Roll out the rest of the pastry to fit the top of the basin, wet the edges, and put it on, pressing the edges together. Scald and flour a pudding-cloth, tie it over the basin, not forgetting to make a pleat in the cloth across the top of the pudding.

Boil it for two hours in a pan with plenty of boiling water. Then either turn it out on a hot dish, or serve it in the basin with a folded serviette pinned round it.

Cost, 3s.