Make some rather stiff paste with two lbs. of flour, one and one-quarter lbs. of the chopped fat of kidney of beef, a pinch of salt, and one-quarter pint of water.
With the rolling-pin, roll out this paste to a round layer one-quarter inch thick, and put it into a buttered dome-mould or pudding-basin.
Cut the lean beef into pieces, and season them, exactly as for steak and kidney pudding. Fill up the basin with the pieces arranged in layers; moisten with just enough water to cover, and close up the basin with a layer of the same paste as that used for its lining.
Carefully join the edges of the two layers of paste, assisting the operation with a little moisture applied by means of a brush; swathe the basin in a buttered pudding-cloth, and fasten the latter firmly with string.
Put the pudding in a saucepan of boiling water or a steamer, and leave it to cook for three hours if the beef has been cut from the fillet, and for four hours if cut from any other piece.
At the end of the required time take the pudding out of the saucepan and remove the cloth.
Dish on a folded napkin.
[1171—STEAK AND OYSTER PUDDING]
Proceed exactly as for steak and kidney pudding, but take only two lbs. of beef, and replace the odd pound by forty fine oysters.