10 Beefsteak And Kidney Pudding
Cut 2 lbs. of round steak into small pieces and slice one beef kidney.
Line a deep dish with suet crust, leaving a small piece of crust to
overlap the edge, then cover the bottom with a portion of the steak and
kidney, season with salt and pepper, then add more steak and kidney,
season again. Put in sufficient stock or water to come to within 2
inches of the top of the dish. Moisten the edges of the crust with cold
water, cover the pudding over, press the two crusts together that the
gravy may not escape and turn up the overhanging paste. Steam for 3 or 4
hours.
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