Pigeon Pudding

Ingredients

• 1 Pigeon
• ]/2 lb. Flour
• 3 ozs. Suet
• Pepper
• Salt

Method

1. 1

   Chop the suet finely, and make into a light paste with the flour.

2. 2

   Butter a basin or mould just deep enough to hold the pigeon, and line it with the suet paste.

3. 3

   Then put in the pigeon seasoned with a little pepper and salt, and cover over with the paste.

4. 4

   Steam gently for one hour and a half.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 56. The excerpt below is the record exactly as published.

Salt or Sugar. Method. — Mix the groats smoothly with a little cold milk to a paste, put the remainder on to boil with the lemon rind, pour in the groats and simmer gently for ten minutes. Strain into a breakfast cup and let the invalid drink it, not spoon it. This should be of the consistency of cream. INVALID COOKERY. 165 patent Groats. Gruel. — Take of the patent groats, one table- spoonful, mix with a wine-glassful of cold water, gradually added, into a smooth paste, pour this into a stewpan containing nearly a pint of boiling water, or milk, stir the gruel on the fire while it boils for ten minutes ; pour it into a basin, add a pinch of salt and a little butter, or if more agreeable, some sugar, and a small quantity of spirits. Note. — When gruel is made for an invalid, butter had best be omitted. 3nvaU& pu&tmtcj. Ingredients. — 1 oz. chopped Suet, 1 oz. Flour, 1 oz. Bread Crumbs. 1 oz. Sugar, 1 Egg, 1 tablespoonful Milk. Method. — Mix and steam for half an hour. 3cefc /UMlfe Xemonafce. Ingredients. — 2 Lemons, X lb- of Loaf Sugar, 1 quart of fresh Milk. Method. — Boil the milk with the sugar and the peel of one lemon. Then let it cool and add the juice of two lemons. Strain through a flannel bag or tammy cloth, and set on ice until it is required for use. INVALID COOKERY. 1 66 Xtnseefc Zca. Ingredients. — i oz. whole Linseed, X oz. Liquorice Root. Method. — Four one pint of boiling water over the above, and place it on the stove or in a warm tem- perature for three hours, and then strain it off. This should be made fresh every day. fllMlft anfc Sofca Mater. Make one gill of milk hot, then add one gill of soda water. /nMncefc JSeet Half a pound of gravy beef, pass twice through the mincing machine, add a very little water and pepper and salt, and warm it over the gas for ten minutes, but do not let it boil. pigeon JSrat3e&. Ingredients. — J4 pint Stock, i Carrot, i Turnip, Celery, a little Salt, i Pigeon. Method. — Cut the vegetables one inch thick in slices, and put into a stewpan with the stock. Lay the pigeon on the vegetables and braize gently for one hour. Take up the pigeon and make some white or brown sauce with the stock and pour over it. Garnish with watercress. INVALID COOKERY. 167 pigeon pufc&mg. Ingredients.— 1 Pigeon, ]/z lb. Flour, 3 ozs. Suet

Cook this with the app: pantry check, scaling, and the assistant.