Chop the suet fine, mix it with the flour, baking-powder, and half a teaspoonful of salt, and make it into a stiff dough with cold water. Roll it out thinly, first cutting off about one-third to make the lid for the pudding.
Cut the steak into neat small squares, beard the oysters, and cut each in halves. Dip each piece of steak into a little flour, to which you have added a good seasoning of salt and pepper.
Grease a pudding-basin, line it with the pastry, put in a layer of steak, then some oysters, next more steak, and so on. till the basin is full. Pour in a little water, wet round the edge of the pastry, and put on the lid pressing the edges together. Scald and flour a pudding-cloth, and tie it over the pudding, not forgetting to make a pleat across the top of the cloth to allow room for the pudding to swell. Put it into a saucepan of boiling water, and let it boil gently for three hours. Cost, 3s. 2d.
It is a good plan to serve suet puddings in the basin in which they are cooked, as this ensures their being perfectly hot. Either pin a clean serviette round the basin, or slip it into one of the china cases which are now sold for the purpose.
A boiled pudding is a most wholesome and nutritious form in which to serve meat, but care must be taken that it is perfectly fresh. • The slightest taint will not only spoil the dish, but may cause serious illness.