1 rabbit
1 / 2 a pound of pickled pork cut into dice
Flour
Salt + pepper
Suet
Crust
Wash the rabbit, cut it into neat joints and put the head, neck, liver and kidneys aside
to be afterwards stewed for gravy.
Mix together 1 tablespoonful of flour 1 teaspoonful of salt 1 / 4 of a teaspoonful of pepper.
Coat the pieces of rabbit with the mixture and put them closely in a basin lined with paste,
interspersing the dice of pork.
Nearly fill the basin with cold water, cover first with paste and afterwards with 2 to 3 folds
of greased paper and steam for at least 2 1 / 2 hours.
Turn out the pudding on a hot dish and send the gravy made from the head, etc, to table separately.
Cooking time 2 1 / 2 to 3 hours to steam the pudding.
Sufficient for 5 or 6 persons
