Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Rabbit Pudding
Game and Offal
Historic

Cooked rabbit pieces with onions and herbs, in a suet crust (Soyer 1845, Francatelli 1852)


Rabbit from 'Conny-catching' by Robert Greene, 1591



Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

251. Rabbit Pudding.- A rabbit cut into about sixteen or eighteen pieces, and a quarter of a pound of bacon, sliced; season in proportion to size, as before, and if for a numerous family, add ten potatoes and four onions, sliced, and half a pint of water; boil for two hours, or according to size. Boiled rice may be added instead of potatoes. Well intermix the meat with the vegetables or rice.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats