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Ingredients
8 oz suet crust
a few mixed herbs
Meat from the breasts of 3 pigeons
stock
¼ - ½ lb stewing steak
1 tablespoon of red wine (optional)
Sliced onion
seasoned flour
Method
(serves 4)
Grease a pudding basin and line it with three-quarters of the pastry.
Cut the pigeons and steak into neat pieces and coat in seasoned flour.
Fill the basin with the meat, onion, herbs, 2 to 3 tablespoons of stock, and the wine.
Use the remaining pastry as a lid.
Cover with cooking foil, or a cloth, and steam for at least 4 hours.
When the pudding is cooked and opened add extra stock.
8 oz suet crust
a few mixed herbs
Meat from the breasts of 3 pigeons
stock
¼ - ½ lb stewing steak
1 tablespoon of red wine (optional)
Sliced onion
seasoned flour
Method
(serves 4)
Grease a pudding basin and line it with three-quarters of the pastry.
Cut the pigeons and steak into neat pieces and coat in seasoned flour.
Fill the basin with the meat, onion, herbs, 2 to 3 tablespoons of stock, and the wine.
Use the remaining pastry as a lid.
Cover with cooking foil, or a cloth, and steam for at least 4 hours.
When the pudding is cooked and opened add extra stock.
