Precautions. — It is essential in preparing a curry, that the contents of the stewpan are not allowed to boil. A little chutnee is sometimes added. The curry should be rather thick. Curries . 243 CURRIED RABBIT. Ingredients. A Rabbit. Salt. Apple. Two dessertspoonfuls A Lemon. Small Onions. of Curry Po\\;der. Butter. Cream or Good Milk. - r 1. Take a young rabbit properly prepared for cook- ing, and cut it into pieces the size for carving. 2 Wash each piece of rabbit separately in cold water, and change the water if necessary. 3. Remove the pieces on to a sieve to drain.. 4. Melt in a clean stewpan three ounces of sweet butter without burning or browning. 5. Take two small onions, peel them and chop them up finely. 6. Fry the onions to a pale brown in the butter with constant stirring. 7. Take a slice and carefully remove the onions on to a piece of kitchen paper to absorb the fat, or they may be strained from the butter, in which case return the butter to the stewpan. 8. Put the pieces of rabbit into the stewpan and let them brown, turning them occasionally so as to take colour on both sides ; this will take, over a brisk fire, about ten minutes, and requires constant attention. 9. Take an apple, peel it, core it, chop it up finely, and put it aside. 10. When the rabbit is sufficiently fried, add two dessertspoonfuls of good curry powder, half a teaspoonful of salt, and stir for five minutes so as to thoroughly mix. 11. Add the onions, the apple, and a pint of good stock, free from fat. 12. Cover the stewpan and stand it aside for the contents to simmer slowly for two hours, with an occa- sional shake. 13. Stir in gradually a gill of good cream. 14. Squeeze in the juice of a lemon through 244 Buckmaster s Cookery. a strainer. 15. Arrange the pieces of rabbit neatly on a hot dish, and pour the sauce over. Precautions. — Curries require frequent stirring and shaking — they should never be allowed to boil. The lid of the stewpan should not be removed more than is necessary, or the fine aroma of the curry is partly lost. DRY CURRY. Ingredients. Cold Meat. Onion. Butter. Milk. Curry Powder. 1. Trim off the skin and gristle of any cold meat, fowl, or rabbit. 2. Cut the meat into small slices. 3. Finely shred an onion. 4. Put into a clean stewpan three-quarters of an ounce of butter, add the shredded onion, and fry to a nice brown. 5. Add the pieces of meat, and stir with a wooden spoon till they are warmed through. 6. Sprinkle over a little curry powder. 7. Add salt and pepper. 8. Add milk or cream suffi- cient to moisten the curry. 9. Stir till the curry is dry, and serve with boiled rice. Precautions. — Constant attention from beginning to end is necessary. CURRIED MEAT. Ingredients. \ oz. of Curry Powder. Mushrooms. Onions. Lemon. i pint of Stock. oz. of Butter. Milk. 1. Cut into pieces rather small, but suitable to serve at table, any lean meat or rabbit, fish, or fowl. 2. Take a clean stewpan, and melt an ounce and a half Curries. 245 ✪ Curried Fowl or Chicken

AI-modernized reading of the original text

Precautions. — It is essential in preparing a curry, that the contents of the stewpan are not allowed to boil. A little chutnee is sometimes added. The curry should be rather thick. Curries . CURRIED RABBIT. Ingredients. A Rabbit. Salt. Apple. TTwo dessertspoonfuls A Lemon. Small Onions. of Curry Powder. Butter. Cream or Good Milk. - r 1. Take a young rabbit properly prepared for cooking, and cut it into pieces the size for carving. 2 Wash each piece of rabbit separately in cold water, and change the water if necessary. 3. Remove the pieces on to a sieve to drain. 4. Melt in a clean stewpan three ounces of sweet butter without burning or browning. 5. Take two small onions, peel them and chop them up finely. 6. Fry the onions to a pale brown in the butter with constant stirring. 7. Take a slice and carefully remove the onions on to a piece of kitchen paper to absorb the fat, or they may be strained from the butter, in which case return the butter to the stewpan. 8. Put the pieces of rabbit into the stewpan and let them brown, turning them occasionally so as to take colour on both sides ; this will take, over a brisk fire, about ten minutes, and requires constant attention. 9. Take an apple, peel it, core it, chop it up finely, and put it aside. 10. When the rabbit is sufficiently fried, add two dessertspoonfuls of good curry powder, half a teaspoonful of salt, and stir for five minutes so as to thoroughly mix. 11. Add the onions, the apple, and a pint of good stock, free from fat. 12. Cover the stewpan and stand it aside for the contents to simmer slowly for two hours, with an occasional shake. 13. Stir in gradually a gill of good cream. 14. Squeeze in the juice of a lemon through Buckmaster's Cookery. a strainer. 15. Arrange the pieces of rabbit neatly on a hot dish, and pour the sauce over. Precautions. — Curries require frequent stirring and shaking — they should never be allowed to boil. The lid of the stewpan should not be removed more than is necessary, or the fine aroma of the curry is partly lost. DRY CURRY. Ingredients. Cold Meat. Onion. Butter. Milk. Curry Powder. 1. Trim off the skin and gristle of any cold meat, fowl, or rabbit. 2. Cut the meat into small slices. 3. Finely shred an onion. 4. Put into a clean stewpan three-quarters of an ounce of butter, add the shredded onion, and fry to a nice brown. 5. Add the pieces of meat, and stir with a wooden spoon till they are warmed through. 6. Sprinkle over a little curry powder. 7. Add salt and pepper. 8. Add milk or cream sufficient to moisten the curry. 9. Stir till the curry is dry, and serve with boiled rice. Precautions. — Constant attention from beginning to end is necessary. CURRIED MEAT. Ingredients. \ oz. of Curry Powder. Mushrooms. Onions. Lemon. i pint of Stock. oz. of Butter. Milk. 1. Cut into pieces rather small, but suitable to serve at table, any lean meat or rabbit, fish, or fowl. 2. Take a clean stewpan, and melt an ounce and a half Curries.

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