Small Bird Pudding
From Practical household cookery, 1891
Serves 10
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 155. The excerpt below is the record exactly as published.
SMALL BIRD PUDDING. Any kind of small birds, such as larks, sparrows, wheatears, &c., &c.f can be used for this pudding. Pick three dozen birds, clean, cut off the heads and feet and draw the gizzards ; cut also half a pound of streaky bacon in small dice, free from lind. Line a pudding basin, previously buttered, with paste made as for beefsteak and oyster pudding ; put in it a layer of birds and bacon alternately ; season with pepper, chopped parsley, shalots, a little grat«d nutmeg, and salt ; make another layer of birds, bacon, and seasoning till all are used; moisten with a gill of good broth
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