flour the little gap at the tying-place so that no water can get
in. Have ready a large pot of boiling water. Put the pudding into
it, and let it boil fast three hours or more. Keep up a good fire
under it, as if it stops boiling a minute the crust will be heavy.
Have a kettle of boiling water at the fire to replenish the pot if
it wastes too much. Do not take up the pudding till the moment
before it goes to table. Mix some catchup with the gravy on your
plate.

For a large pudding you must have two pounds of suet, three pounds
of flour, and two pounds and a half of meat. It must boil at least
five hours.

All the fat must be removed from the meat before it goes into the
pudding, as the gravy cannot be skimmed when enclosed in the
crust.

You may boil in the pudding some potatoes cut into slices.

A pudding of the lean of mutton chops may be made in the same
manner; also of venison steaks.


A BEEF-STEAK PIE.

Make a good paste in the proportion of a pound of butter to two
pounds of sifted flour. Divide it in half, and line with one sheet
of it the bottom and sides of a deep dish, which must first be
well buttered. Have ready two pounds of the best beef-steak, cut
thin, and well beaten; the bone and fat being omitted. Season it