Beefsteak Pudding

Method

1. 2½ lbs.
2. of rumpsteak;
3. 1 quart of prepared flour;
4. ¼ lb.
5. powdered suet, chopped with the flour;
6. pepper;
7. salt;
8. a very little minced parsley;
9. 1 small pickled onion, chopped;
10. nearly a cupful of broth, taken from the soup, cooled and skimmed.
11. Make a paste of the suet and salted flour mixed with a little ice-water.
12. Roll it out and line a round bowl with it.
13. Cut the meat into dice;
14. pepper and salt each piece, and roll in flour.
15. Put them inside of the paste;
16. strew over them the parsley and pickle, and pour in the cold gravy.
17. Cover the top with a paste-crust, overlapping the greased edges of the bowl;
18. press this down firmly all around;
19. envelop all in a stout cloth, tied tightly under the bottom of the bowl;
20. plunge into boiling water and cook, at a steady boil, two hours and a quarter.
21. Untie the cloth, invert the bowl with care over a hot dish;
22. turn out the pudding, and serve at once.
23. Parboil for ten minutes.
24. Slit down the side, and take out the seeds.
25. Prop open the cut with a bit of clean wood, and lay in salt and water for one hour.
26. Stuff with a force-meat of crumbs, fat salt pork, salt, pepper, nutmeg, parsley, and a bit of onion, all chopped.
27. Moisten with a good gravy.
28. Wind soft string about the egg-plant, to keep the cut closed, and bake, putting a cupful of weak broth in the dripping pan.
29. Baste frequently;
30. at first, with butter and water, then with the gravy.
31. Baste twice with butter at the last.
32. Lay the egg-plant in a deep dish;
33. add to the gravy a tablespoonful of butter rolled in flour, and, when this boils, two or three spoonfuls of milk or cream.
34. Just boil, and pour upon the egg-plant.
35. Whip boiled potatoes light with a fork;
36. beat in milk, butter, and salt, and heap like rock-work upon a hot dish.