Recipe: Partridge Pudding

Take a brace of well-kept Partridges, cut them into neat joints and skin them; line a quart PUDDING basin with suet crust, place a thinnish slice of rump steak at the bottom of the dish cut into pieces, put in the pieces of partridge, season with pepper and salt, and pour in about a pint of good dark stock well clarified from fat, then put on the cover and boil in the usual way.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)