A Pudding of Game

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

Method

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 Puddi