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Kidney Pudding

Cut the hard core out of the centre of an ox kidney, and divide the meat into pieces an inch square. Season these with pepper and salt; and, if liked, add an onion and two ounces of beef suet, finely minced. Make some pastry, with three-quarters of a pound of flour, half a pound of good dripping, and as much water as is required. Roll it out, line a pudding-basin with it, and put in the slices of meat. Pour over them a tea-cupful of cold water, place a cover of pastry on the top, pinch the edges securely, tie the pudding in a floured cloth, and plunge it into boiling water. Boil quickly. Turn the pudding out when cooked enough, and serve very hot. Time, three hours to boil. Probable cost, 1s. 6d. Sufficient for four persons.