A well-made meat pudding is not only an economical but a generally acceptable dish. The material most in use is rump steak, with the addition of kidneys or mushrooms. Excellent meat pudding may be made of any other kind of meat, and perhaps the best of these is pork with the addition of kidney. The meat, however, must be that of full-grown pigs, and be tolerably free from fat. Veal and bacon, rabbit, pickled pork, mutton, stewed shin of beef, and tripe, hearts, and many other things make good puddings. The method of making meat puddings is in all cases the same. The crust, to be light and digestible, should be made with at least the quantity of suet given in our recipe, and it should be shred, not chopped. For a quart basin, mix eight ounces of flour with six ounces of shred suet, make it into a paste with rather less than a gill of water, flour your board, roll the paste out, beat it a little, and having greased your basin, line it with the crust, reserving sufficient for the cover. Whilst this is doing boil one or two minced onions in half a pint of water. Cut the meat in convenient pieces for serving, and quite free from fat, lay them in the basin, sprinkling pepper and salt over each layer. A large teaspoonful of salt and a small teaspoonful of pepper is usually a fair allowance of seasoning to a pound of meat. If you use kidneys or mushrooms, place them in the middle of the pudding between layers of meat. The basin should not be quite full, but space be allowed for the gravy. Pour in the onions and the water in which they were boiled, fasten on the cover of the pudding, tie over with a cloth, put into a saucepan of boiling water, and let it boil very gently for two hours and a half. If a superior pudding is required, stock or gravy should be used instead of the onion-water. Serve some gravy in a tureen in case there is not enough in the pudding.