Happy Easter!
No. 66. Rabbit Pudding.
Skin and wash the rabbit, and cut it up in pieces; fry these brown with a bit of butter. season with chopped onions, parsley, and winter savoury, pepper and salt, shake in a good spoonful of flour, moisten with a little ketchup and a gill of water; toss the saucepan about on the fire while the pieces of rabbit boil for about ten minutes, and then pour the whole into a proper sized basin lined with a suet or dripping crust; let the pudding be covered in with some of the paste, put it into a baking-dish half full of hot water, and placed in the oven, to bake for an hour and a-half.
Photo by Holly Burns.
3 comments:
This book sounds amazing! I must find a copy!
Holly and Del bought it for me from the Museum of London. It's fantastic. My favourite recipe is the batter pudding - essentially a Yorkshire pudding boiled in a teacup - which, once cooked "should be eaten immediately with sugar, and a few drops of wine, if allowed and procurable."
Awesome! :)
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