Ingredients. - Half a pound of flour. Five ounces of beef-suet. Two pounds of rump or beef steak. Pepper and salt. One dozen oysters. One gill of stock.

Time required, about three hours and a half.

To make Suet-Crust, to be used for either a Beef-steak Pudding or Roly-Poly, etc.:

1. Take five ounces of beef-suet and put it on a board.

2. Take a knife and cut away all the skin, and chop up the suet as fine as possible.

3. Put half a pound of flour into a basin, and add to it the chopped suet and a teaspoonful of salt.

4. Rub the suet well into the flour with your hands.

5. Then add, by degrees, enough cold water to make it into a smooth paste. You should mix it well.

6. Take the paste out of the basin, and put it on a board.

7. Take a rolling-pin and flour it. Sprinkle flour on the board, to prevent the paste from sticking.

8. Roll out the paste once, to the thickness of rather more than one-eighth of an inch.

N. B. - Now the paste is ready for use; and if it is required for beefsteak pudding-

9. Take a quart pudding-basin and butter it well inside.

10. Line the basin smoothly inside with paste.

11. Take a knife, flour it, and cut away the paste that is above the edge of the basin.

12. Fold this paste together, and roll it out to a round the size of the top of the basin, one-eighth of an inch in thickness.

13. Take two pounds of rump or beef steak, put it on a board, and cut it into thin slices.

14. Flour the slices well (using about a tablesjpoonful of four), and season them with plenty of pepper and salt

15. Take one dozen oysters and the liquor that is with them, and put them into a saucepan.

16. Put the saucepan on the fire, and just bring them to the boil.

N. B. - This is to blanch the oysters.

17. Take the saucepan off the fire, and strain the oyster-liquor into a basin.

18. Take the oysters and lay them on a plate.

19. Cut off the beards and all the hard parts of the oysters, leaving only the soft part.

20. Roll up the slices of beef-steak, and fill the basin with the meat and the oysters.

N. B. - If oysters be disliked, kidneys might be used instead, or the pudding might be flavored with shallot, parsley, and mushrooms, according to taste.

21. Now pour into the basin the liquor from the oysters, and one gill of stock (see Lesson on "Stock").

22. Wet the paste round the edge of the basin with cold water, and cover over the top of the basin with the round of paste.

23. Join the paste together at the edge of the basin, pressing down with your thumb.

24. Flour a pudding-cloth and lay it over the top of the basin, tying it on tightly with a piece of twine.

25. Put a large saucepan of warm water on the fire to boil.

26. When it is quite boiling, put in the pudding and let it boil for three hours.

27. For serving, take off the cloth and turn the pudding out of the basin on to a hot dish.