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Bombshell

1/2 lbs. tender steak 1½ oz. (2 tablespoonfuls) flour I teaspoonful salt 1½ teaspoonful pepper 3/4 lb. (3 cups) flour 1/2 teaspoonful baking soda 1/2 teaspoonful cream of tartar 2 ozs. (4 tablespoonfuls) butter Milk 1/2 pint (I cup) water Cut the steak into small pieces. Mix the two tablespoonfuls of flour with the salt and pepper and roll the pieces of steak in this mixture. Sift the flour, baking soda, cream of tartar, and salt and pepper to taste into a basin, rub in the butter and mix into a firm paste with a little milk.

Cut the paste into two pieces, one large and one small. Roll out the larger piece and line a wellbuttered mold with it. Put in the pieces of steak with the water. Roll out the smaller piece of paste and lay it on the top. Cover with a piece of buttered paper and steam steadily for three hours. Turn out on to a hot dish and serve.

Bombshell was the name given to this meat pudding in 1820 by an old soldier.