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.