STEAK AND KIDNEY PUDDING
- 1½ lbs. lean beef
- 3 sheep’s kidneys
- ½ lb. (2 cups) flour
- 1 teaspoonful baking powder
- Salt and pepper
- 1 cupful chopped suet
- Water or buttermilk
- 2 tablespoonfuls flour
Chop the suet and rub it into the flour, add the baking powder, half a teaspoonful of salt, and enough water or buttermilk to make a stiff paste. Cut off a small piece for a lid.
Roll out the larger piece and line a greased casserole with it.
Cut the meat in thin slices; remove the fat from the kidneys and cut them into four pieces.
Mix two tablespoonfuls of flour with a little salt and pepper, then dip the meat and the kidneys into them. Place the meat and kidneys into the prepared casserole, fill up with water, roll out the small piece of paste and lay it on the top.
Cover with the casserole lid or a piece of buttered paper, and steam steadily for two and a half hours.