Curried Rabbit

Ingredients

• One rabbit
• one and one-half ounce of butter
• one dessert-spoonful of curry-powder
• six mushrooms
• one table-spoonful of flour
• three gills of stock
• one gill of cream
• two onions
• one tea-spoonful of salt
• one salt-spoonful of pepper

Method

1. 1

   Skin the onions, place them in a basin, cover with boiling water, and let soak overnight.

2. 2

   Cut the rabbit into joints and roll in flour.

3. 3

   Brown the onions in melted butter, strain, and return the butter to the pan.

4. 4

   Brown the rabbit pieces, add curry powder, stock, and simmer for 1.5 hours.

5. 5

   Just before serving, add cream.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 47. The excerpt below is the record exactly as published.

Curried Rabbit.— One rabbit, one and one-half ounce of butter, one dessert-spoonful of curry-powder, six mush- rooms, one table-spoonful of flour, three gills of stock, one gill of cream, two onions, one tea-spoonful of salt, one salt- spoonful of peppe

Cook this with the app: pantry check, scaling, and the assistant.