Part 51 (1/2)

1 lb. of beef or rump steak.

lb. of bullock's kidney.

Seasoning.

_Method._--Chop the suet finely, mix well with the flour, adding a pinch of salt.

Mix to a paste with cold water.

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.

Where economy must be studied, less suet may be used in making the crust.

Suet Pudding.

_Ingredients_--1 lb. of flour.

4, 6, or 8 oz. of finely-chopped suet.

A pinch of salt, or, if liked, a teaspoonful of baking powder.

_Method._--Mix the flour and suet lightly together.

Add the salt.

Mix to a stiff paste with cold water.

Then boil in a well-scalded and floured cloth for three hours.

Sultana Pudding.

_Ingredients_--1 lb. of flour.

lb. of finely-chopped suet.

lb. of sultanas.

lb. of castor sugar; or, three ounces of moist sugar.

2 oz. of candied peel.