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Kentish Suet Pudding

Shred a quarter of a pound of beef suet very finely, add a pinch of salt, and ten ounces of fine flour; mix thoroughly, and make up into a paste, by the addition of an egg beaten up with a little cold water. Put the whole into a floured cloth, tie it securely, plunge it into boiling water, and boil quickly for an hour and a half. This pudding is very good with a jar of jam emptied over it, or eaten with hot gravy and boiled meat. If any is left, it may be toasted before the fire until brightly browned, and served with the same accompaniments as before. Probable cost, 4d. Sufficient for five or six persons.