From: The Thorough Good Cook
Entrees: 14. Rabbit Pudding
Roast a young rabbit; take off the flesh and pick out the
sinews; hash it with the liver very fine. Break the bones and
put them into a stew-pan, moisten with rich stock; let it boil
to draw the flavour, and use for the panada. Pound the
meat and panada together ; add a third of the bulk of
butter, that is to say use an equal part of the three elements;
add also fine minced onions that have been stewed in gravy,
six raw yolks of eggs, reduced cold cream, as much as is
necessary; bring the whole to the consistency of pudding.
Before finishing add fine spices, salt, and nutmeg. |
