1/2 lb. of flour, 6 oz. of beef suet, 2 1/2 lbs. of rump or beefsteak, pepper and salt, 1 doz. oysters, 1/4 pint of stock.

Chop the suet finely, and rub it into the flour with your hands, sprinkling a little salt, then mix with water to a smooth paste; roll the paste to an eighth of an inch; line a quart pudding basin with the paste; cut the steak into thin slices, flour them, and season with pepper and salt; put the oysters and the liquor that is with them into a saucepan and bring it to the point of boiling; then remove from the fire, and strain the liquor into a basin; then cut off the beards and the hard parts, leaving only the soft, roll the slices of steak, filling the basin with the meat and oysters; pour in the stock and liquor from the oysters. Cover with paste and boil three hours.

N. B.-Be sure the water is boiling before putting the pudding in.