Ingredients

• 8 oz suet crust      
• a few mixed herbs
• Meat from the breasts of 3 pigeons  
• stock
• ¼  - ½ lb stewing steak     
• 1 tablespoon of red wine (optional)
• Sliced onion      
• seasoned flour
• Method

Grease a pudding basin and line it with three-quarters of the pastry.  Cut the pigeons and steak into neat pieces and coat in seasoned flour. 

Fill the basin with the meat, onion, herbs, 2 to 3 tablespoons of stock, and the wine.  Use the remaining pastry as a lid.  Cover with cooking foil, or a cloth, and steam for at least 4 hours.  When the pudding is cooked and opened add extra stock.