Mutton Steak Pudding

From 1922:

Cut the meat into small pieces and season them well with pepper and salt, and roll them in flour. Line a small pudding basin with a light suet crust, and fill it as follows: Put a layer of raw potatoes cut into rather thick slices, then a layer of meat, and over the latter sprinkle a little chopped parsley and finely minced onion, a few pieces of celery, and salt, black pepper, and a dust of cayenne. When the basin is full pour in some weak stock before covering in the pudding. Tie the basin in a cloth which has been dipped into hot water and then dredged with a little flour, and let the pudding boil steadily for three hours.