Rabbit or Chicken Pudding with Mushrooms

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • lb. (¾ k.) suet crust
  • 1 or 2 young rabbits, or

Method

Line a good-sized pudding basin with the suet crust, put in a layer of meat, chopped herbs and onion, then a layer of mushrooms, and continue until the basin is filled. Sprinkle seasoning and a little flour between each layer. Cut the slices of bacon in thin strips and place them over the top layer of meat. Then cover firmly with suet crust pressed down to join the moistened edges of the lining