Mix some fine salt with a dust of cayenne, some black pepper and a little grated nutmeg. Cut about a pound and a half of lean steak into moderately small thin slices; dust them with some prepared salt, and roll them up. Shred six ounces of refined beef suet with a sharp knife and put it into a bowl with one pound of flour, a pinch of salt and a teaspoonful of baking powder; rub the suet into sufficient cold water to mix it to a smooth and fairly soft paste. Turn the paste on to a floured board, and roll it out to about one-third of an inch in thickness, then line a pudding dish (which has previously been buttered) with it. Remove the skin from some firm tomatoes, cut them into quarters and take out the seeds. Place a layer of meat rolls in the bowl, cover them with some pieces of tomato, then scatter a little bacon and onion over them and continue in the same way until the dish is full. Pour in rather less than half a pint of stock (or water) and cover in the pudding with a layer of the paste about a quarter of an inch thick; trim it neatly and moisten the edge and press it well against the under paste so that it may adhere. Dip a pudding cloth into boiling water, wring it and flour it, then tie it securely over the dish. Have ready a saucepan containing boiling water; put in the pudding, and let it cook steadily for four hours, taking care that the water does not boil over the top of the dish.