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Babbit with Curry
From Cassell's dictionary of cookery, 1892
Serves 2
Serve with rice boiled Indian fashion.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1458. The excerpt below is the record exactly as published.
Babbit with Curry. — Take two or thrc® rabbits, and cut in pieces the hind-legs, back, and loins. Put these in a stewpan with butter and six ounces of streaky bacon in large dice. Fry over a moderate fire, but do not let the contents of the pan take too much colour: salt, sprinkle with flour, and curry powder. Fry the pieces of rabbit for a few seconds longer, moisten with broth off the fire, put the stewpan again on the fire, and stir the hquid till it is boiling. In five minutes remove the stewpan on a moderate fire to finish cooking the rabbits. Ten minutes before serving, lay the pieces of rabbit in another stewpan, and pass the sauce over ; then add to the stew two large onions cut into dice, seasoned and coloured with butter in a frying-pan. Just before serving, thicken the sauce with two yolks of eggs diluted with cream
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