Beefsteak and Oyster Pudding

Line the pudding-basin with suet-paste, which has been previously rolled out to the thickness of about a quarter of an inch, and fill the pudding with beef collops prepared as indicated in No. 500; wet round the edge of the paste with water; fasten a cover of the same paste all round, by pressing equally on the edges with the forefinger and thumb; twist the edge in with a twirl; make a small hole in the centre; steam or boil the pudding for two hours and a half; turn it out of the basiu with care, and serve.