1 cup flour
salt to taste
1 cup milk
2 eggs
freshly grated nutmeg
dash of cayenne pepper
dash of mace
1-½ lb. finely chopped beef
1-½ tbsp. grated onion
1 tsp. finely chopped parsley
1 tsp. chives
½ clove of garlic, finely chopped
pepper to taste
pinch of cloves

Sift flour and salt in bowl. Add milk gradually, stirring constantly, until smooth. Add eggs, one at a time, beating well after each addition. Season with nutmeg, cayenne pepper and mace; beat thoroughly. Set aside.

Combine next 7 ingredients with salt in bowl; mixing well.

Heat well greased large shallow baking pan in 450 degrees oven until sizzling. Pour in ½ of the batter. Spread on beef mixture quickly, using a wet spatula. Pour remaining batter over beef. Bake until pudding rises and begins to brown. Reduce temperature to 350 degrees. Bake for 20 minutes longer or until pudding leaves sides of pan. Serve with rich tomato sauce or mushroom sauce.