Roll it out, and line a greased quart-basin, reserving one-third for the cover.
Cut the steak into thin strips, and the kidney into slices.
Mix some pepper and salt on a plate, and season the meat nicely.
Roll each piece of meat round a tiny piece of the fat, and place the rolls and the pieces of kidney in the basin.
Pour in rather more than a quarter of a pint of water.
Roll out the remaining piece of paste.
Wet the edges of that in the basin, lay the cover on, and trim round neatly.
Tie over a well-scalded and floured cloth, and boil for four hours.
Oysters are sometimes put in these puddings; they should be bearded, and the hard white part removed.
A rabbit or veal pudding may be made in the same manner. To these add a quarter of a pound of lean ham or bacon.