Rabbit, Curried. — Take two fresh young
rabbits and half a pound of streaky bacon. Cut
the bacon into small squares, and divide the
rabbit into pieces convenient for serving. Fry
the bacon in two ounces of butter. As the
pieces of bacon brown take them out and lay
them on a separate dish ; put in the pieces
of rabbit, brown them also, and lift them out :
then fry in the fat three or four sliced onions
and two sour apples finely minced. ^Vhen
these are soft, rub them patiently through a
sieve, and mix the pulp very smoothly with
a dessert-spoonful of curry paste, a dessert-
spoonful of cun-y powder, half a tea-spoonful
of flour, and a pint of stock✪ Rabbit Curried, or, failing this,
a pint of water and half a tea-spoonful of
Liebig's Extract of Meat. Put the gravy into
a stewpan with the rabbit and bacon, and let
aU simmer very gently together until the rabbit
is sufficiently cooked, which it will be when the
flesh leaves the bone easily. Pile the rabbit
on a dish, pour the gravy over, and serve
with rice boiled for curry on a separate dish.
The flavour of this dish, which is a common one
and a general favourite, may be varied in many
ways. A little celery or a few mushrooms may
be simmered with the gravy, or a clove of garlic
may be added when the flavouring is liked, or
a little fresh cocoa-nut may be rasped and stewed
with it, or a cupful of milk or cream may be
added to the sauce. If the apples are not at
hand the juice of a lemon may be substituted
for them. Time to stew the rabbit, three-
quarters of an hour. Probable cost, 2s. 8d.
Sufficient for four or five persons.
BAB
BAB
Babbit Curry {sec Fowl, Veal, or Kabbit
Curry) .
Babbit en Papillotes (a French recipe).
— Take some young and tender rabbits, cut
them into joints, and let them marinade some
hours in parsley, mushrooms, chives, and a
clove of garhc, all chopped line, together with
pepper, salt, and oil. Cover each piece of
rabbit with some of this seasoning and a slice
of bacon cut very thin ; wrap each separately
in well-buttered white jjaper ; broil over a
gentle fire, and serve in the paper as hot as
possible. Probable cost, rabbits, 7d. to 9d. per
pound.
Babbit, Fricandeau of.— Take the
fleshy portion of a large fat rabbit — that is, the
hind-quarters and the loins cut off close to the
shoulder-blades. Lard the flesh evenly and
closely, and lay it in a deep baking-dish. Pour
upon it as much nicely-flavoured stock as will
cover it, fasten a piece of buttered paper over
the dish, and bake the rabbit in a moderate
oven until it is quite tender, being careful to
baste it frequently, and to add a little more stock
if required. Lift the rabbit out of the gravy,
and iieep it hot. Boil the liquor quickly in
which it was baked till it begins to thicken.
Have ready a tea-cupful of rich tomato sauce✪ Rabbit Fricandeau.
Spread tliis on a hot dish. Lay the rabbit upon
it, pass a red hot shovel over the larding, to
make it crisp, and pour the gravy over all.
Serve very hot. Time to bake the fricandeau,
two hours. Probable cost, 3s. 6d. Sufficient
for fom- or five persons.
Page 1434 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Rabbit, Curried. — Take two fresh young rabbits and half a pound of streaky bacon. Cut the bacon into small squares, and divide the rabbit into pieces convenient for serving. Fry the bacon in two ounces of butter. As the pieces of bacon brown take them out and lay them on a separate dish ; put in the pieces of rabbit, brown them also, and lift them out : then fry in the fat three or four sliced onions and two sour apples finely minced. ^Vhen these are soft, rub them patiently through a sieve, and mix the pulp very smoothly with a dessert-spoonful of curry paste, a dessert-spoonful of curry powder, half a tea-spoonful of flour, and a pint of stock, or, failing this, a pint of water and half a tea-spoonful of Liebig's Extract of Meat. Put the gravy into a stewpan with the rabbit and bacon, and let aU simmer very gently together until the rabbit is sufficiently cooked, which it will be when the flesh leaves the bone easily. Pile the rabbit on a dish, pour the gravy over, and serve with rice boiled for curry on a separate dish. The flavour of this dish, which is a common one and a general favourite, may be varied in many ways. A little celery or a few mushrooms may be simmered with the gravy, or a clove of garlic may be added when the flavouring is liked, or a little fresh cocoa-nut may be rasped and stewed with it, or a cupful of milk or cream may be added to the sauce. If the apples are not at hand the juice of a lemon may be substituted for them. Time to stew the rabbit, threequarters of an hour. Probable cost, 2s. 8d. Sufficient for four or five persons.
BAB
BAB
Rabbit Curry (see Fowl, Veal, or Rabbit Curry) .
Rabbit en Papillotes (a French recipe). — Take some young and tender rabbits, cut them into joints, and let them marinade some hours in parsley, mushrooms, chives, and a clove of garhc, all chopped line, together with pepper, salt, and oil. Cover each piece of rabbit with some of this seasoning and a slice of bacon cut very thin ; wrap each separately in well-buttered white paper ; broil over a gentle fire, and serve in the paper as hot as possible. Probable cost, rabbits, 7d. to 9d. per pound.
Rabbit, Fricandeau of.— Take the fleshy portion of a large fat rabbit — that is, the hind-quarters and the loins cut off close to the shoulder-blades. Lard the flesh evenly and closely, and lay it in a deep baking-dish. Pour upon it as much nicely-flavoured stock as will cover it, fasten a piece of buttered paper over the dish, and bake the rabbit in a moderate oven until it is quite tender, being careful to baste it frequently, and to add a little more stock if required. Lift the rabbit out of the gravy, and keep it hot. Boil the liquor quickly in which it was baked till it begins to thicken. Have ready a tea-cupful of rich tomato sauce. Spread tliis on a hot dish. Lay the rabbit upon it, pass a red hot shovel over the larding, to make it crisp, and pour the gravy over all. Serve very hot. Time to bake the fricandeau, two hours. Probable cost, 3s. 6d. Sufficient for fom- or five persons.
Records on this page
Rabbit CurriedRabbit Fricandeau