A Pudding of Game


  • lb. (¾ k.) suet crust
  • ½ lb. (240 g.) rump steak, cut in thin strips, with all fat and skin removed
  • 1 pheasant, or 2 partridges, or 2 grouse, or 2 pigeons, jointed salt, pepper, flour
  • 1 tablespoon finely chopped parsley and thyme
  • ½ lb. (240 g.) mushrooms
  • 2 glasses red wine
  • 1 pint (6 dl.) stock


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.