Cut the meat into small pieces and season them well with pepper and salt and roll them in flour. Line a small pudding-dish with a light suet crust, and fill it as follows: - Put in a layer of raw potatoes cut into rather thick slices, then a layer of meat and over the latter sprinkle a little chopped parsley and finely-minced onion, a few pieces of celery and salt, black pepper and a dust of cayenne. When the dish is full pour in some weak stock before covering in the pudding; tie the dish in a cloth which has been dipped into hot water, and then dredged with a little flour, and let the pudding boil steadily for three hours.