The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Pigeon Pudding

Meats - Game
Pastries - Pies

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.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats