Thrush Pudding

Butter and line a dome form mold with a woodcock pudding paste (No. 2325), made with beef suet, butter, salt and flour. Fry in butter over a quick fire, some fat pork, ham and twenty-four boneless thrushes; as soon as done, drain off the fat and add salt, pepper, chopped parsley, Madeira sauce and half-glaze (No. 400). Place all of this in the dome and cover with a flat of the same paste; lay a wet and buttered cloth over and fasten it strongly underneath on the rounded side, set this in boiling water and let cook for an hour and a half, unwrap and turn it out of the mold on a hot dish and pour over a good Madeira sauce (No. 492) with game essence added (No. 389), serving a part of it separately.