[Sca-cooks] a boiled pudding question

[Pixel, Goddess and Queen]

So I am working on the Ryce Pudding recipe from John Murrell's A new booke 
of Cookerie and I have a boiled pudding question:

A Ryce Pudding.

STeep it in faire water all night:
then boyle it in new Milke, and
draine out the Milke through a Cullinder:
mince beefe Suit handsomely, but
not too small, and put it into the Rice,
and parboyld Currins, yolkes of new
layd Egges, Nutmeg, Sinamon, Sugar,
and Barberryes: mingle all together:
wash your scoured guttes, and
stuffe them with the aforesaid pulp:
parboyle them, and let them coole.

I don't at the moment have sausage casings. Can I substitute a cloth or a 
mold instead?

Many thanks!

Margaret FitzWilliam