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Pineapple Pudding

Make a crust with one-quarter of a pound of suet chopped very fine (or beef marrow may be used, if desired), one-half pound of flour, and sufficient water to mix, using a knife for mixing and not the hands. With this line a greased basin, and put in about half a grated pineapple and a liquor-glassful of curacoa, which should about half fill it, then cover with a thin layer of the paste, pour over a sweetened custard prepared with a teacupful of milk and a couple of eggs, and flavored with a little noyau; cover it over with some more of the paste, and steam for an hour and a half.