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Kidney and Liver Pudding

A good pudding may be made with equal weights of ox kidney and liver, as follows. Take three-quarters of a pound of each. Cut them into slices, and season with salt and cayenne. Fry these with two ounces of bacon, cut small, and two ounces of dripping. When lightly browned, pour over them by degrees three-quarters of a pint of water, or stock, mixed with a table-spoonful of flour. Line a pudding-basin with a good crust, put in the meat and gravy when nearly boiling, place the lid over, pinch the edges securely, tie the basin in a floured cloth, plunge it into boiling water, and boil quickly until the pudding is done enough. Serve as hot as possible. Boil two hours and a half. Cost, about 2s. Sufficient for four or five persons.