255. Young Rook Pudding

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

If these young inhabitants of the woods and forests are eatable in pies, I do not see why we should not give them, after their wild career, a soft bed of repose in a pudding crust. Open them by the back, then draw them, divide them into two, and then into quarters; extract the big bones, leaving the flesh only; beat each piece flat, and season with salt, pepper, and a little grated ginger; make a stuffing with the liver, No. 464 B. Lay on the crust a slice of bacon, then the birds, then a slice of steak; season with any aromatic herbs, or chopped onions, leeks or mushrooms; add a gill of ale, or wine, gravy or water; boil one hour and a half, and serve.

Pigeons may be done in the same way.