Ingredients. - Six ounces of suet. One pound of flour. One teaspoonful of baking-powder. Seasoning. One pound and a half of buttock steak. Half a pound of bullock's kidney.

Time required, about two hours and a half.

To make a Meat Pudding:

1. Put a large saucepan full of cold water on the fire to boil.

2. Put six ounces of suet on a board.

3. Cut away all the skin and chop up the suet as fine as possible, and sprinkle a little flour over it, to prevent its sticking.

4. Put one pound of flour into a basin, and add to it a teaspoonful of baking-powder and half a salt-spoonful of salt, and mix all well together.

5. Now add the chopped suet, and rub it well into the flour with your hands.

N. B. - Be careful not to have any lumps of suet.

6. Add, by degrees, about half a pint of cold water, to make it into a paste; mix it well.

7. Put one teaspoonful of salt and one teaspoonful of pepper on a plate, and mix them together.

8. Take one pound and a half of buttock steak on a board, and cut it in slices about three inches long and two inches broad.

N. B. - You must cut away all the skin.

9. Put half a pound of kidney on a board, and cut it in slices.

10. Dip each slice of meat and kidney into the plate of seasoning.

11. Take a quart basin, and grease it well inside with dripping.

12.-Take a rolling-pin and flour it; sprinkle a very little flour on the board, to prevent the paste sticking.

N. B. - In making paste, always keep your hands well floured, to prevent its sticking to them.

13. Take the paste out of the basin and put it on the board.

14. Cut off about one-third of the paste, and lay it aside for the cover or top of the pudding.

15. Roll out the remainder of the paste to a round twice the size of the top of the basin; it should be about one-third of an inch in thickness.

16. Line the basin inside smoothly with the paste.

17. Place the slices of meat and kidney in the basin, fitting them neatly.

18. Pour in about one gill and a half of water, so as to fill the basin to within half an inch of the top.

19. Roll the remaining pieces of paste to a round the size of the top of the basin, and about a quarter of an inch in thickness.

20. Wet the edge of the paste in the basin with cold water, and cover over the top of the basin with the round of paste.

21. Join the paste together at the edge of the basin, pressing the edges together with your thumb.

22. Take a knife, flour it, and trim the edges of the paste neatly round.

23. Take a small pudding-cloth, wring it out in warm water, and flour it.

24. Put this cloth over the top of the basin, tying it on tightly with a piece of string under the rim of the basin.

25. Tie the four corners of the cloth together over the top of the pudding.

26. When the water in the saucepan is quite boiling, put in the pudding, and let it boil for two hours.

N. B. - The lid should be on the saucepan.

N. B. - Keep a kettle of boiling water, and fill up the saucepan as the water in it boils away.

27. After that time, take the pudding out of the saucepan, and take off the cloth.

28. Place a hot dish on the top of the pudding, turn the basin and dish quite over, and, carefully raising the basin, leave the pudding in the middle of the dish, unbroken.

N. B. - This pudding might be made of beef skirt or Australian beef.