Beefsteak Pudding No. 1

Ingredients

• 1 portion Paste (see instructions)
• 2 1/2 pounds Round steak
• 1 level teaspoonful Celery salt
• 1 level teaspoonful Thyme
• 1 level teaspoonful Marjoram
• 1 small Onion
• 1 to taste Salt
• 1 to taste White pepper
• 4 sprigs Parsley
• 1 cup Cold water
• 1 tablespoon Butter
• 1 cup Gravy
• 1 tablespoon Sauce Piquante

Instructions

1. 1Prepare the paste according to the recipe (Paste No. 2). Line a well-buttered pudding mould with the paste, ensuring the edges are wet to seal.
2. 2Make a layer of beef, cut into neat scallops. Sprinkle with minced onion and parsley, mixed with celery salt, thyme, marjoram, salt, and pepper. Repeat layers of beef and seasoning until all ingredients are used.
3. 3Fill the pudding mould with cold water. Cover with the remaining paste, and place buttered paper over the top.
4. 4Set the pudding mould in a saucepan with boiling water, ensuring the water reaches two-thirds up the outside of the mould. Steam for 2 1/2 hours.
5. 5Carefully turn the pudding out onto a dish. Pour over hot gravy flavored with Sauce Piquante.