Cut a rabbit into joints and put into salt and water for 20 minutes. Line a basin with suet crust and pack in the joints of rabbit, taking care to put the thickest pieces near the crust; add pieces of bacon or ham cut into dice, two hard-boiled eggs, salt, pepper, or one or two eschalots if liked. Stew the bones of the rabbit with pepper, salt and a tiny grate of nutmeg, and pour about half a cupful of this liquor into the basin with two spoonfuls of cream or rich milk. Cover with paste, tie in a floured cloth, and boil for three hours. The rest of the liquor may be thickened with a little flour and poured round the pudding. The eggs and cream may be omitted for a plainer pudding.
The eggs and cream may be omitted