Pudding a la Chipolata

Either fieldfares, jacksnipes, larks, or wheatears may be used for this purpose:—take about a pound of any one kind of the above-named birds, picked, singed, and the gizzards removed, and fry them with an ounce of butter, pepper and salt—merely to brown—without scarcely half-cooking them; add a ready prepared chipolata ragout, No. 123; simmer together for three minutes, and when cold, use this to fill a ready-lined basin; finish in the usual way, and steam the pudding for an hour and a half.