511. Suet Pudding.—Put a pound of sifted flour in a basin, with half a pound of beef suet finely chopped, add two eggs, with a pinch of salt, and a quarter of a pint of water, beat well together with a wooden spoon, making a rather thick batter, flour a pudding-cloth, which lay in a small, round-bottomed basin, pour in the mixture, tie the cloth tightly, and put the pudding in to boil, with a joint of salt beef, if you have one, to serve the pudding with, or if not, in boiling water; an hour and a quarter would be sufficient to cook it; when done, untie the cloth, turn the pudding over upon your dish, and serve very hot.