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Rump Steak Pudding

Cut about two pounds of tender rump steak into pieces an inch and a half square, and season these with a dessert-spoonful of salt and a tea-spoonful of pepper. Line a shallow, thick-rimmed pudding-basin, well buttered, with good suet crust half an inch thick, and leave about an inch of pastry over the edge. Lay in the steak, and add a quarter of a pint of stock, gravy, or water. Cover the meat with a circular piece of pastry, moisten the edge of the pastry that was left over, press it closely, and tie the basin rather loosely in a cloth which has been wrung out of boiling water and floured. Plunge the pudding into boiling water, and keep it boiling quickly until done enough. Either serve it in the basin, round which a napkin has been tied, or turn it carefully upon a hot dish, after allowing it to stand five minutes. If liked, a circular piece of pastry may be cut out of the top of the pudding and a slice of butter put into it to enrich the gravy. This pudding will be very much improved if half a pound of ox kidney cut up small, a dozen and a half of oysters, and six or eight larks, are put into it with the beef. Time to boil, four to five hours. Probable cost, when made with steak only, 3s. 10d. Sufficient for five or six persons.