Stuffed pigeon with other meats and hard-boiled egg in a suet pastry case (Soyer 1845)
Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);
253. Pigeon Pudding.- Pluck, draw, and stuff two pigeons with the stuffing No. 464; then cut some large thin slices of beef, and some of the bacon; season well; roll the pigeons in the meat and bacon, lay them in the pudding; boil four eggs hard, cut them into quarters, and fill the cavities with them; mix a tea- spoonful of flour with half a pint of milk, or water, close up, and boil for one hour and a half, and serve.
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