Put a pound of flour upon a dresser, with which mix half a pound of beef suet, very finely chopped, make a hole in the middle, into which put a teaspoonful of salt, and sufficient water to form a rather stififish paste, mix it well together, using a little more flour to dry it and prevent its sticking; then lightly butter the interior of a round-bottomed pudding basin, roll out two-thirds of the paste to half an inch in thickness, with which line the basin; have ready cut into slices, about the size of the palm of the hand, and a quarter of an inch in thickness, two pounds of rumpsteak with a little of the fat included; lay them upon a dish, season with two teaspoonfuls of salt and one of black pepper, sprinkle a little flour over, move them about a little until each piece is well covered with flour and seasoning; then lay them within the paste, also putting in whatever seasoning may remain upon the dish, (some add two dozen of oysters, blanched and bearded, which is excellent,) pour a gill of water over, moistening the edges of the paste; then roll out the remainder of the paste to form a lid, which place over, pressing it down with the thumb, then tie the basin in a pudding-cloth, and put into a saucepan, containing about a gallon of boiling water, and keep continually boiling for nearly two hours, adding a little more water occasionally to keep up the quantity; then take it up, untie the cloth, run a sharp-pointed knife into the pudding, and if the meat feels tender it is done (if not, it will require more boiling), turn it over upon your dish, lift the basin carefully from it, and serve, without opening the pudding to add gravy, as many persons do, for a pudding made as above ought to be full of gravy when cut at table.