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 pars-ley ; cover, tie it in a cloth, boil it two hours, and serve as before directed.