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Pigeon Pudding

Name: Pigeon Pudding
Yield: 2 servings
Ingredients: a pound of rump steak; two or three pigeons; the yolks of four hard-boiled eggs; a small lump of butter; a cupful of rather highly-seasoned gravy

From Cassell's dictionary of cookery, 1892

Serves 2

Sufficient for five or six persons.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1200. The excerpt below is the record exactly as published.

Pigeon Pudding. — Line a pudding- basin with a good suet or butter crust. FiU 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 smaU lump of butter, and a cupful of rather highly- seasoned gravy

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