FOR BEEF-STEAK and OYSTER PUDDING, roll an oyster inside the strip of bacon and cover that with the piece of beef. For beef-steak and kidney, cut the kidneys into strips and treat them in the same way, rolling slices of kidney and bacon inside each fillet.
Excellent puddings are made with birds, boned, and rolled up with a slice of bacon, and any nice stuffing, inside them. Take a brace of partridges, for instance, and bone them, lay them out flat, putting a few thin slices of cooked bacon over them, over that strew some chopped cooked mushrooms, their livers chopped, a little minced shallot, and a good dusting of spiced pepper ; roll the birds up and put them into the pudding basin, put in a little rich jellified gravy made from their bones, &c., close the paste over them, and boil for three hours. This is obviously practicable with any game.