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Woodcock Pudding

Pluck a woodcock very carefully, so as not to injure the tender flesh, and, without opening it, truss it for roasting. Line a pudding basin with pastry. Put into it a slice of tender rump steak seasoned with pepper and salt only, put in the woodcock, and place another steak over it. Pour over the meat a quarter of a pint of strong beef gravy, cover the basin with pastry, tie it rather loosely in a floured cloth, plunge it into boiling water, and keep the pudding boiling till done enough. Take it up, let it stand a few minutes, turn it upon a dish, and serve. Time to boil the pudding, two hours and a half. Probable cost, uncertain. Sufficient for four or five persons.