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Beefsteak and Kidney Pudding

Cut some long rump steaks into pieces about a quarter of an inch thick, sprinkle over them some salt, pepper and flour. Chop up a beef kidney into seven or eight pieces, and place together with the meat in a buttered basin lined with suet-crust, pour over a little water or weak stock, and cover with a flat of paste, fastening it all around the edge. Tie a well floured cloth over the basin, put in a saucepan of water and boil for two hours, adding more water if necessary. When done, turn the pudding carefully into a dish, and serve very hot.