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Rabbit Pudding

Meats - Game
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.




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