Recipes > Meat > Teal Pudding

Teal Pudding


Take three teal, season the birds with salt and cayenne, and divide them into neat pieces. Cut up a pound of rump steak into pieces about an inch in size, season, and dredge them lightly with flour. Line a pudding-basin with good suet paste rolled out to half an inch thickness. Place in a layer of steak and a layer of teal, and repeat till the dish is full, then fill in with three-quarters of a pint of good gravy, and put the cover on in the usual way. Plunge it into boiling water and keep it boiling till done. Serve it in the basin it is cooked in, with a napkin pinned round it.


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Dressed Game and Poultry la Mode (1888).

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