Rabbit Pudding

Ingredients

• besides the rabbit
• some fat pickled pork
• some mixed herbs
• pepper
• salt
• a little onion is a matter of taste

Method

1. 1

   Place the rabbit and pork in the basin in layers, adding mixed herbs, pepper, and salt.

2. 2

   Optionally add onion.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 20. The excerpt below is the record exactly as published.

Rabbit Pudding Rabbits make a very palatable pudding, simple and economical. It needs a suet crust. The basin can either be lined therewith, or it may be placed on the top according to taste. You require, besides the rabbit, some fat PLAIN COOKING 7* pickled pork. Place the rabbit and pork in the basin in layers, adding thereto some mixed herbs, pepper, and salt. The addition of a little onion is a matter of taste. 140. Ragout of Mutton Take the middle of the neck of mutton, cut it into small pieces, and place in a stewpan with a piece of butter and a little parsley and sweet herbs. Continually shake the stewpan till the meat is of a nice brown colour ; then add sliced onions, which will cook in the liquor from the mutton. When they are sufficiently brown, put in potatoes, adding a sufficient quantity of stock or water. Let the whole simmer till the potatoes are thoroughly cooked. The salt and pepper are better left till the potatoes are added, as the salt helps to brown the meat and endangers your stewpan. 141. Ragout of Beef A very nice ragout may be made from beef as well as from mutton, and cold under-done beef may be used up as acceptably as fresh meat. Cut into suitable pieces, and place in a stewpan, with butter, pepper, salt, and onion. When well browned, add water and potatoes. Do 72 PLAIN COOKING not forget to shake the stewpan continually, whether the meat be raw or cooked — it burns so easily, and then the dish is spoiled. Never let the ragout boil ; only simmer. Careless cooking is the secret of most tough and tasteless stews. 142. Ragout of Rabbit Disjoint the rabbit, and fry with onions ; then place in a stewpan, covering with stock or water; a carrot finely sliced, celery, pep- per, salt, and a sprinkling of herbs. When partially cooked, add some slices of either pickled pork or bacon. When cooked, arrange on a dish, garnishing with the rabbit or pork. Make a thickening of flour sauce and a squeeze of lemon. Boil up and pour over the rabbit. 143. Italian Cutlets Cut fillet of beef into small pieces, and have ready some finely-grated bread-crumbs, to which has been added a shalot and some minced parsley and a little pepper and salt. Place them into a pan of boiling fat, and fry until they are a nice brown. They may be served either with or without gravy. Cold under-done beef will serve the purpose equally. PLAIN COOKING 73 144. Chicken Pie Chicken pie may be served either hot or cold at any meal. Have the chicken or chickens disjointed, and place in a stewpan or saucepan with water, a bunch of sweet herbs in a muslin bag (so that they may be removed), a little ground mace, a piece of lemon peel, pepper, and salt. When stewed tender place them in a pie-dish with some streaky bacon cut in pieces and some hard boiled eggs cut in halves or quarters. Cover with a nice light paste, and bake in a moderate oven. 145. Devonshire Potato Pie To make this dish really well you need either to beat your steak, or have it cut very thin. Chop some onions and parsley very fine, mixing with them some mixed herbs, pepper, and salt. Cut the steak into pieces, and roll within each piece some of the stuffing. Well cover with either water or stock, then place upon the whole some potatoes cut in halves. Add a good-sized piece of butter, and cook slowly. The steak will prove hard unless it has been properly cooked. If the steak be right, the dish will be nicely cooked within an hour, or an hour and a half. Do not try to 74 PLAIN COOKING cook this dish quicker ; it ruins it. Put plenty of water or stock, as the steam from them is a great aid in cooking the potatoes. 146. Veal and Ham Pie The fillet of veal is the best part from which to make a pie. There is no waste. It is much better to partially cook the veal before adding the crust. Cut the veal into pieces as you would for cutlets, and put them in the pie- dish with water or stock to cover them well. Simmer gently in the oven, covering with a dish or plate to prevent the meat browning. Sprinkle some flour, mixed herbs, pepper, and salt ; add forcemeat balls, which should be placed in at the same time as some rolled bacon or pieces of ham and hard-boiled eggs cut in pieces, and a sprinkling of flour to thicken the gravy. When cold, put the crust on and bake gently. 147. Pigeon Pie Halve the pigeons and cut off the feet. Place them in a pie-dish with some nicely cut pieces of rump steak, covering with a good stock, and dust in a few savoury herbs, pepper, and salt, Place in the oven, and partially cook. PLAIN COOKING 75 Add some rolled bacon or slices of bam and hard-boiled eggs. Scald the feet, and make an opening in the crust, into which place them. 148. Giblet Pie Giblet pie makes a very palatable dish, whether served hot or cold. The giblets need thoroughly cleansing and soaking in salt and water. After the giblets are thoroughly cleansed, place them in a saucepan with some savoury herbs, pepper, etc., and let them gently simmer for a couple of hours, adding either some skirt of beef or beef steak. Let them get thoroughly cold, then place in a pie- dish, add some pieces of bacon and one or two hard-boiled eggs, and then place the crust upon the pie. The time necessary to cook the pie will be sufficient to cook the bacon. If eaten hot, a dripping crust will be found quite sufficient. 149. Giblet Pudding A very economical and tasty dish can be made by using giblets in a pudding. After the giblets have been well washed and cleansed, place them in a pudding basin, adding to them water, sweet herbs, onions, pepper, salt, etc. 76 PLAIN COOKING Make a nice light suet paste, and cover with it. Have ready a saucepan of boiling water, into which plunge the pudding, having pre- viously dipped the cloth in boiling water. On no account refill a saucepan with any other than boiling water, as it will harden the crust. Avoid taking the lid off the saucepan as much as possible. 150. Rabbit Pie Disjoint the rabbit, and soak in warm water to whiten the meat. Arrange the joints care- fully in a pie-dish with slices of fat pickled pork

Cook this with the app: pantry check, scaling, and the assistant.