Name: Beefsteak Pudding
Ingredients: small birds (blackbirds, fieldfares, larks, or sparrows); butter; good stock; beefsteak; pastry dough; butter (for cloth)

Beefsteak Pudding

Ingredients

Directions

Clean the small birds thoroughly.
Fry the birds in butter for three minutes.
Arrange the fried birds in a basin.
Fill the basin with good stock.
Cover the mixture with a large slice of beefsteak and a piece of pastry dough.
Tie it securely in a buttered cloth.
Boil in a stewpan for one and a half hours.
Turn out of the dish and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.