From: The Thorough Good Cook

Poultry: 5. 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, with brown stock as a foundation, to half the depth; cover with paste, and tie in a cloth. The pudding will require about three hours' boiling.

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