One lb. round steak; 1/2 pint water; 1/2 lb. suet pastry; 1 tablespoon flour, salt and pepper. Line a deep bowl, well buttered with suet paste, rolled 1/3 inch thick. Put the flour with salt and pepper on a plate; cut the meat into strips 2 1/2 inches long and 1 inch thick; and the fat into very small pieces; roll each piece of meat in the seasoned flour; place a small piece of fat at the end of each piece and roll up. Place these in the bowl and pour over the water. The bowl may be nearly filled.

Wet the edges and cover with round piece of pastry; thoroughly seal the edges, cover with buttered paper and steam 1 1/2 hours. Turn out and serve.

Suet Pastry for Above.

Shred and mince 1/4 lb. suet, add 1/2 lb. flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt and enough cold water to make into a paste which must not be too stiff.