Rabbit Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for five or six persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1446. The excerpt below is the record exactly as published.
Rabbit Pudding.— Skin, empty, and wash a rabbit, and cut it into ten or twelve pieces. Make a little gravy by stewing the head, the "liver, and a little bacon rind in stock or water, and season this with salt, pepper, and grated nutmeg. Line a buttex-ed basin with good suet crust. Lay in the pieces of rabbit (first seasoning each one separately, with a little pepper, salt, and cayenne), and put with them three or four ounces of bacon cut into strips. Pour over them a tea-cupful of the stock
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