Rabbit Pudding Recipe

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 savory,

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 into a

baking-dish half full of hot water, and placed in the oven, to bake for

an hour and a-half.

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