Pudding made of Small Birds

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (11)

For the birds

a couple of dozen of birds ↝ Turkey, thigh, from whole bird, meat only, raw [Poultry Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
shalot,[23] parsley, thyme, and winter savory, all chopped small ↝ Shallots, raw [Vegetables and Vegetable Products]
shalot,[23] parsley, thyme, and winter savory, all chopped small ↝ Parsley, raw [Not included in a food category]
shalot,[23] parsley, thyme, and winter savory, all chopped small ↝ Thyme, fresh [Spices and Herbs]
shalot,[23] parsley, thyme, and winter savory, all chopped small ↝ Winter squash, raw [Other red and orange vegetables]
pepper and salt to season ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to season ↝ Salt, table, iodized [Spices and Herbs]
a small handful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
rather better than a gill of water ↝ Water, tap [Tap water]

For the crust

either a suet and flour crust, or else a dripping-crust ↝ Beef, variety meats and by-products, suet, raw [Beef Products]

Instructions (7)

Prepare the 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.
Fry the birds whole with a little butter, chopped shallot, parsley, thyme, and winter savory, pepper and salt to season.
When the birds are half done, shake in a small handful of flour.
Add rather better than a gill of water, stir the whole on the fire while boiling for ten minutes.
When the stew of birds is nearly cold, pour it all into a pudding basin lined with suet and flour crust or dripping-crust.
Cover the pudding with a piece of paste.
Bake or boil it for about an hour and a half.

Original Text

No. 24. A Pudding made of Small Birds.

Industrious and intelligent boys who live in the country, are mostly well up in the cunning art of catching small birds at odd times during the winter months. So, my young friends, when you have been so fortunate as to succeed in making a good catch of a couple of dozen of birds, you must first 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, who, by following these instructions, will prepare a famous pudding for your dinner or supper. First, fry the birds whole with a little butter, shalot,[23] parsley, thyme, and winter savory, all chopped small, pepper and salt to season; and when the birds are half done, shake in a small handful of flour, add rather better than a gill of water, stir the whole on the fire while boiling for ten minutes, and when the stew of birds is nearly cold, pour it all into a good-sized pudding basin, which has been ready-lined with either a suet and flour crust, or else a dripping-crust, cover the pudding in with a piece of the paste, and either bake or boil it for about an hour and-a-half.

Notes

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