Pigeon Pudding
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 141. The excerpt below is the record exactly as published.
Pigeon Pudding. Line a basin with rich paste half an inch thick ; put in three pigeons, with about half a pound of beef-steak from well-hung meat, the yolks of three hard-boiled eggs, salt, pepper, and spices ; and pour in gravy from the bones or trimmings
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