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.

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