Asparagus Pudding

40 heads of asparagus.

1 1/2 ounces flour.

2 ounces butter.

4 eggs.

1 tablespoon milk.

1/2 teaspoon salt.

A little pepper.

Place the flour and butter in a basin and beat them thoroughly, then add

the salt, pepper, milk, the eggs well beaten, and the tender green part

of the asparagus cut very small; stir all well together, then pour into

a well-buttered mould or basin, and steam for one and a half hours. Turn

out, and serve with asparagus sauce poured over.