Tenderloin of Beef Pudding with Oysters

Pour a pound of sifted flour on the table, make a hole in the center, so that the flour forms a crown, and in the hollow of the crown set three-quarters of a pound of beef kidney suet, after removing the skin and fibers, and chopping it up well; add half an ounce of salt, half a pint of water, more or less, according to the quantity the paste can absorb, and in order to obtain a firm paste without its crumbling; let it repose for one hour or more, then roll it out to three-sixteenths of an inch in thickness; butter the inside of a dome-shaped mold, line it nicely with the above paste, then cut some slices of tenderloin, about two ounces in weight each, trim them and season them with salt and pepper. Fry in butter without browning two ounces of chopped onions, add to it the slices of tenderloin, leaving them in just time enough to stiffen, then remove them and lay them in an earthen bowl; add to the butter one teaspoonful of flour and let cook for a few minutes; moisten with stock (No. 194a) and white wine, and with this make a little stiff sauce; pour it over the tenderloin, and when all is nearly cold fill the mold with layers of the tenderloin, the sauce and some raw oysters, drained and well dried, removing the hard parts of the oyster. When the mold is nearly full, wet the edges of the paste, and cover with an upper crust, pressing it down on to the lower crust; cover it over with a damp, buttered and floured cloth, fastening it on tight, then plunge it into hot water to boil for one hour and a half to two hours. Unmold and serve with an English brown sauce (No. 1571).