Curried Rabbit

Ingredients

• A Rabbit.
• Apple.
• A Lemon.
• Small Onions.
• Two dessertspoonfuls of Curry Po\;der.
• Butter.
• Good Stock.

Method

1. 1

   Cut the rabbit into pieces and wash.

2. 2

   Drain and melt butter in a stewpan.

3. 3

   Fry chopped onions until pale brown, then remove.

4. 4

   Brown rabbit pieces in the butter, add curry powder and salt, then stir in onions, apple, and stock.

5. 5

   Simmer for two hours, add cream and lemon juice, and serve.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 107. The excerpt below is the record exactly as published.

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

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