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.