Meat duff, the meat cooked for 3 to 4 hours and allowed to cool, then make the suet mixture and roll out, then put the meat in the middle and pull up the sides to form a ball ,wrap up ball shape in a Clean ( sometimes not so clean) calico cloth and hang over the stove for a couple oh hours for it to crust up a bit then boil for a couple of hours , heaven on a plate mate.
When we had coal stoves the soot in the air used to add a particularly different flavour lol.
