Meat Pudding

Ingredients

• 6 ounces of suet
• 1 pound of flour
• 1 teaspoon of baking powder
• ¼ teaspoon of coarse sea salt
• 1½ pounds of buttock steak
• ½ pound of bullock's kidney
• ½ pint of cold water
• 1 teaspoon of salt
• 1 teaspoon of pepper
• Dripping for greasing

Directions

1. Boil a large saucepan full of cold water.

2. Chop the suet finely, removing all skin, and sprinkle a little flour over it to prevent sticking.

3. In a basin, mix the flour, baking powder, and coarse sea salt.

4. Add the chopped suet to the flour mixture and rub it in with your hands until there are no lumps.

5. Gradually add about ½ pint of cold water to form a paste and mix well.

6. Combine the salt and pepper on a plate.

7. Slice the buttock steak into pieces about 3 inches long and 2 inches wide, removing all skin.

8. Slice the bullock's kidney.

9. Dip each slice of meat and kidney into the seasoning mixture.

10. Grease a quart basin well with dripping.

11. Flour a rolling pin and sprinkle a little flour on the board to prevent sticking.

12. Roll out the paste and cut off about one-third for the top of the pudding.

13. Roll the remaining paste to a round twice the size of the basin top, about ⅓ inch thick.

14. Line the inside of the basin smoothly with the paste.

15. Place the slices of meat and kidney in the basin.