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Plain Boiled Suet Pudding

2 pounds of flour. 1 pound of suet. 1 1/2 pints of water. A large teaspoonful of salt.

Chop the suet, not too fine, and rub it into the flour. Mix with the water. It makes a soft dough. Beat it thoroughly with a spoon. Put it in a conical or funnel-shaped pudding bag, previously wetted and floured, and boil about three hours. The water should be boiling when the pudding is put in and not allowed to stop. The suet makes the pudding quite light and rich. Eat with butter and syrup.