Bedfordshire Clanger.

½ lb of suet crust
½ lb of beef steak
2 potatoes
1 onion
Salt
Pepper.

Wash the beef and cut into small squares. Wash, peel, and slice the potatoes and onion. Mix these together and season. Roll out the suet crust into a long thin strip and spread the meat and vegetables over it. rollup and tie at each end in a scalded floured cloth. Put into a saucepan of boiling water and boil for 2 ½ hours. Turn the pudding out of the cloth onto a hot meat dish, and serve with mashed potatoes and greens.
For 3 persons.
Time - 2 ½ hours
Bacon, liver, mutton, or pork may be used instead of beef.

Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.

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