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