To use the crust remaining from steak pudding: Chop finely the remainder of the pudding crust, add a little flour, and mix into a paste with egg; flour your hands, and roll the paste into small balls of equal size. Put a little butter or other fat in a tin, and when it is dissolved, roll the balls in it, then bake them gently in the tin for half an hour, or until done. Take care they do not get brown or hard. Serve with a little gravy as a separate dish, or as an accompaniment to any kind of roast meats or hash.

To use beef remaining from the pudding: Put a little butter in a frying-pan of the smallest size; when it is hot, lay in the pieces of meat and kidney, let them get hot very gradually, turning them at least every minute.

If properly managed, the beef will take about eight minutes to get hot through, and will make a very delicious little dish. When done, sprinkle a very little salt and pepper on the beef, pour over any gravy in the pan, and serve. Observe that there is to be no approach to frying, which would harden the meat, but a slow and gentle heat to be maintained until it is hot through.