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Teal Pudding

Take three teal and a pound of tender rump steak. Divide the birds into neat joints, and season them well with salt and cayenne. Cut up the steak into pieces an inch square, season them, and dredge them lightly with flour. Line a shallow, thick-rimmed pudding-basin with good suet pastry rolled out to the thickness of half an inch, and leave an inch of crust to overlap the edge. Place in the basin a layer of steak and a layer of jointed teal, and repeat until the dish is full. Pour in a quarter of a pint of beef gravy. Moisten the edges of the pastry, lay the cover on the top, press the crusts closely together, and turn over the overlapping pastry that the gravy may not escape. Tie the pudding in a floured cloth, plunge it into boiling water, and keep it boiling quickly until done enough. Take it up, let it stand a few minutes, and either turn it out upon a hot dish, or serve in the basin in which it was boiled, with a napkin pinned round it. Time to boil, two hours. Sufficient for six or seven persons.