Rabbit Pudding

• 1 jointed rabbit
• 8 oz self-raising flour
• 4 oz s

Soak the rabbit joints in salted water for two hours and dry well. Mix together the flour and suet with a pinch of salt and enough cold water to make a firm dough. Roll out the dough and use two-thirds to line a pudding basin. Slice the onion and chop the sage, mushrooms and bacon. Arrange alternate layers of rabbit, onions, sage, mushrooms and bacon in the basin, adding a sprinkle of flour, sa