Rabbit Pudding

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Optional addition
Instructions (11)
  1. Cut a rabbit into ten or twelve pieces.
  2. Put these into a stewpan with a little pepper and salt.
  3. Pour on as much boiling water as will cover them, and let them simmer for half an hour.
  4. Take them up.
  5. Put in their place the head and liver of rabbit with some bacon rind and simmer for an hour.
  6. Strain and skim the liquid, and let it get cool.
  7. Line a pie-dish with suet crust.
  8. Put in the pieces of rabbit with four ounces of fat bacon cut into narrow strips.
  9. Pour in a cupful of the cool gravy.
  10. Lay on the cover, and boil in the usual way.
  11. The brains may be mixed in with the liver.
Original Text
Rabbit Pudding. Cut a rabbit into ten or twelve pieces, put these into a stewpan with a little pepper and salt, pour on as much boiling water as will cover them, and let them simmer for half an hour. Take them up and put in their place the head and liver of rabbit with some bacon rind and simmer for an hour, strain and skim it, and let it get cool. Line[Pg 65] a pie-dish with suet crust, and then put in the pieces of rabbit with four ounces of fat bacon cut into narrow strips, pour in a cupful of the cool gravy, lay on the cover, and boil in the usual way. N.B.—The brains may be mixed in with the liver.
Notes
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