Line a large pudding basin with suet crust. Dip the steak and joints of the birds in seasoned flour. Put the steak and some of the joints of the birds in the basin, then season, add the herbs, half the mushrooms, and the rest of the birds, and finish with a few mushrooms. Pour in the wine and some of the stock, cover, and proceed as for Steak and Kidney Pudding
One pigeon and one grouse, or one partridge and one grouse or pigeon may well be used.
©1975 The Estate of Elizabeth Ayrton