Beefsteak and Oyster Pie

Cut up about two pounds of rumpsteak in collops the size of a teacup; trim away unnecessary fat and sinew without waste; season with pepper and salt; fry them brown on both sides with a little better than an ounce of butter; shake in two tablespoonfuls of flour; add two dozen fresh-opened oysters and their liquor, a little Harvey, and chopped onion; shake round gently over the fire, allowing all to simmer together for five minutes; arrange the collops of beef, &c., neatly in the pie-dish; add the sauce and a few cooked new potatoes; cover with paste; bake for one hour, and serve.