1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

358

Sparrow Pudding.

— Suet Crust, Sparrows, Sheep's Kidneys^ Beefsteak,

Ingredients

As above.

6.

2.

i lb. 1 doz. As required.

Oysters,

Salt,

Baked Flour, Spices, Parsley, 1 Shalot.

Cut the beefsteak into 6 narrow strips.

Beat it out thin,

dust it with pepper and salt.

Cover with flour baked a fawn

Skin the sparrows and draw them.

Divide the

colour.

Put a kidney and an oyster into each

kidneys into 6 pieces.

Wrap a strip of beef

sparrow, also

l-6th of the shalot.

round each bird.

Line the greased basin with the crust, lay

Mince the parsley and strew in.

Cover with

in the birds.

stock or water, adding salt and spices to taste.

Put on a lid

Steam for 2J hours.

Serve hot.

of paste.

Rabbit Pudding.

Ingredients :

As at page 257. 2. 1 Strip for each joint. As required. 1 Inch.

Suet Crust, Young Rabbits, Bacon,

Seasonings, Lemon Peel, Bay Leaf, Stock,

1.

i or i Pint, as required.

Prepare the crust as directed, grease and line a basin, cut up the young rabbits, wrap each joint in a slice of lean bacon. Put them into the basin, and when the latter is half full lay in the bay leaf and lemon, add the seasonings, fill up, cover with paste, steam 2 hours. Serve hot.