510. Rabbit Pudding.—Cut a rabbit up in joints (splitting the head in halves), and lay them in a basin of lukewarm water an hour, to disgorge; line a pudding-basin with paste as directed for rumpsteak pudding, dry the pieces of rabbit upon a cloth, and lay them in the pudding with half a pound of streaked bacon, cut into square pieces, and seasoning rather highly with chopped eschalots, salt, pepper, and chopped parsley; cover, tie it in a cloth, boil it two hours, and serve as before directed.
511. Suet Pudding.—Put a pound of sifted flour in a basin, with half a pound of beef suet finely chopped, add two eggs, with a pinch of salt, and a quarter of a pint of water, beat well together with a wooden spoon, making a rather thick batter, flour a pudding-cloth, which lay in a small, round-bottomed basin, pour in the mixture, tie the cloth tightly, and put the pudding in to boil, with a joint of salt beef, if you have one, to serve the pudding with, or if not, in boiling water; an hour and a quarter would be sufficient to cook it; when done, untie the cloth, turn the pudding over upon your dish, and serve very hot.
512. Yorkshire Pudding.—Put six tablespoonfuls of flour into a basin, with six eggs, a pinch of salt, and a quarter of a pint of milk, mix well together with a wooden spoon, adding the remaining three quarters of a pint of milk by degrees; you have previously set a shallow tin dish under a piece of roasting beef before the fire; an hour before serving pour in the batter, leaving it under the meat until quite set and rather browned upon the top, when turn the pudding over upon the dish you intend serving it upon, and again place it before the fire until the other side is browned, when it is ready to serve with the meat.
This pudding is also very excellent baked under a small piece of beef of about five or six pounds. It is also frequently baked beneath a shoulder of mutton; also baked in an oven separate (with a few spoonfuls of gravy added), if the fire is not large enough.
513. Toad in a Hole.—Make a batter as directed for the Yorkshire pudding, but with the addition of a spoonful more flour and six ounces of chopped beef suet; butter a rather deep baking-dish, into which pour the batter, lay a solid piece of lean gravy beef, about three pounds, in the centre, and bake it an hour and a half in a hot oven.
Another method is to cut up about three pounds of rump-steaks into about six pieces, and putting them in the batter at various distances apart, but the former method is most common.
Any remains of cooked beef, veal, mutton, pork, roasted or boiled, salt or fresh, or game and fowl, cut in pieces, and seasoned to taste, may be used in this dish, by adding it to the batter when in the dish.