Horror Kitchen is taking a little break this week. The following recipe comes from A Plain Cookery Book for the Working Classes by Charles Elmé Francatelli c. 1860 (ISBN 0-946014-15-9) It is the most fabulously patronising cookbook I own.
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.