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Veal Pudding

Line a shallow pudding-basin with suet crust rolled to the thickness of half an inch, and leave the pastry an inch over the edge. Fill the dish with alternate layers of lean veal cut into neat pieces and ham thinly sliced, and sprinkle over each layer a little pepper and salt, and add pounded mace. Pour a quarter of a pint of veal gravy over the meat; lay a cover of pastry on the top, moisten the edge of the piece of pastry, draw it over the cover, and press the two closely together. Wring a pudding-cloth out of boiling water, flour it, and tie the basin loosely in it. Plunge the pudding in to fast-boiling water, and boil quickly until done enough. Take it up, let it stand a few minutes, turn it upon a dish, and serve very hot. A pound and a half of lean veal and half a pound of ham will make a moderate-sized pudding. Time to boil the pudding, two hours to two hours and a half. Probable cost, 2s. 6d. Sufficient for four or five persons.