Home › The Principles of Cookery › Pigeon Pudding

Pigeon Pudding

Line a pudding-basin with a good suet or butter crust. Fill it with a pound of rump steak cut into neat pieces and nicely seasoned, and two or three pigeons divided into halves, and prepared as for a pie. Add the yolks of four hard-boiled eggs, a small lump of butter, and a cupful of rather highly-seasoned gravy. Cover the pudding with pastry, tie it in a floured cloth, plunge it into boiling water, and let it boil quickly until done enough. Time to boil, two hours and a half. Probable cost, 4s., with pigeons at 9d. each. Sufficient for five or six persons.