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Rabbit Pudding

Skin, empty, and wash a rabbit, and cut it into ten or twelve pieces. Make a little gravy by stewing the head, the liver, and a little bacon rind in stock or water, and season this with salt, pepper, and grated nutmeg. Line a buttered basin with good sued crust. Lay in the pieces of rabbit (first seasoning each one separately with a little pepper, salt, and cayenne), and put with them three or four ounces of bacon cut into strips. Pour over them a tea-cupful of the stock, and be careful to let it cool before using it. Put the cover on the top, press the edges closely together, and tie the pudding in a floured cloth which has been wrung out of boiling water. Put it into fast-boiling water, and let it boil quickly until done enough. Time to boil, three hours. Probable cost, 3s. Sufficient for five or six persons.