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RABBIT PUDDING (another way)

Skin, empty, and wash a rabbit, and cut it into ten or twelve pieces. Put these into a stewpan with a little pepper and salt and half a blade of mace. Pour over them as much boiling water as will cover them, and let them simmer very gently for half an hour. Take them up, and put in their place the head and liver of the rabbit, with a little bacon rind if it is at hand, and simmer for an hour, till the gravy is strong and pleasantly flavoured. Strain and skim it, and put it aside to cool. Line the edges of a pie-dish with suet crust. Put in the pieces of rabbit, together with four ounces of fat bacon cut into narrow strips, pour in a cupful of the cooled gravy, lay on the cover, press the edges closely together, tie the pudding in a floured cloth, plunge it into boiling water, and let it boil quickly until sufficiently done. Some cooks parboil and mince the liver, mix it with the brains, season the mixture rather highly with salt and cayenne, and sprinkle it over the meat in the pudding. Time to boil, two hours. Probable cost, 3s. Sufficient for five or six persons.