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Pudding of Small Birds

Meats - Game
Historic

"Industrious and intelligent boys who live in the country, are mostly well up in the cunning art of catching small birds ... pluck them free from feathers, cut off their heads and claws, and pick out their gizzards from their sides with the point of a small knife, and then hand the birds over to your mother" fried in butter then encased in suet and boiled (Francatelli 1852).

See: Small Fowl
Pudding of Small Birds
Fonnell
Palpatoon
Sparrow Dumpling
Courageous Tart


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