Wipe the meat; remove any superfluous skin and fat. Cut the meat into narrow strips or cubes and dip in the seasoned flour. Cut off one-third of the pastry for the lid. Roll the remainder out into a round about ¼ in. thick and line a greased pudding-basin with it. Press well in to remove any creases. Half-fill the basin with the prepared meat and add the stock or water. Then add the remainder of the meat. Roll out the pastry reserved for the lid. Damp the edges, place the lid on top and press the edges well together. Cover with greased greaseproof paper if pudding is to be steamed, or with a pudding cloth if it is to be boiled. Place in boiling water and steam for about 3½ hr.—keep the water boiling, if necessary add more boiling water; or boil for 3 hr. Serve in the pudding-basin, or turn out on to a hot dish.
Beefsteak and Kidney Pudding: As for Beefsteak Pudding but add 2 sheep’s or 6 oz. ox kidneys. Soak the kidneys, remove the skins and cores and cut into thin slices 3 in. by 2 in. Dip in seasoned flour, place a slice of kidney on each slice of meat, roll up tightly and place the rolls on end in the basin. Proceed as directed for Beefsteak Pudding.